Ingredients for the clementines

• Fresh clementine 4 each

• Water 600ml

• Caster sugar 250gr

• Green cardamom 6 pods

• Rosemary 1 spring

• Bay leaf 1 leaf

• Saffron strand 1 gr

Ingredients for the cream

• Ground black Cardamom 2gr  

• Double cream 150ml

• Clementine syrup 50ml

Method

• Bring a hot pan of water to boil and plunge the clementines in for about 1 minute, refresh in icy water straight away and repeat the process 3 times.

• In a heavy saucepan, dissolve the sugar with the water. Add the spring of rosemary with the saffron, bay leaves and cardamom. Bring to boil for and leave to reduce for 5 minutes.

• Add the clementines to the hot syrup and bring back to simmer for another 8 to 10 minutes, take off the pan from the heat and cover with a tin foil immediately.

• Leave the clementine to cool down in the syrup overnight. To infuse overnight.

• Cut the clementine into two, remove half clementine from their cups, fill the cup with Cardamom cream and serve with biscuit crumbles.

• To make the cream, reduce to thick syrup the clementine cooking liquid.

• Whip up the double cream with the ground cardamom and add slowly the syrup.

• Fill up the clementine cups.

For the crumble simply blend together the biscuit with some crushed black cardamom and caster sugar, garnish with cherry griottine.