Iced Clementine Parfait Recipes

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

Steps:

• Heat the milk slowly until it almost reaches boiling point and while the milk is heating, whisk the eggs and sugar together in a medium sized bowl.
• Pour the hot milk over the eggs and sugar and stir together; return the milk mixture to the pan and cook over a low heat, stirring continuously until the mixture has thickened to a custard that is thick enough to coat the back of a spoon; remove from heat and sieve and leave to cool while you prepare the clementines.
• Grate the rind and squeeze the juice from 6 clementines, then add both to the custard; remove the peel and pith from 2 more clementines, chop into small pieces and add to the custard.
• Whisk the cream until it stands in soft peaks, stir the cream into the custard and mix until smooth.
• Line a 900g (2lb) loaf tin with cling film; pour the custard into the prepared tin and freeze for at least 6 hours or overnight.
• TO SERVE: About 10 minutes before serving, remove the parfait from the freezer; remove the pith, peel and pips from the remaining clementines and separate into segments; turn out the parfait onto a serving dish, peel away the cling film and decorate the top of the parfait with some of the clementine slices.
• Melt the chocolate and drizzle over the parfait; serve cut in slices with any remaining clementine segments.

Steps:

• In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
• Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
• When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.