At KOOKS we love an alternative to the usual Christmas pudding and our favourite is this delicious, light, tangy dessert that is so simple to make. Give it a try - you will love it...
Warm Clementines with Lemon Sabayon – Serves 4 :
3 Clementines (peeled and segmented)
100g Raspberry Coulis (200g fresh or frozen raspberries, 20g granulated sugar – heated to puree)
1 Teaspoon Local Honey
4 Mint Leaves (chopped)
1 Teaspoon Whiskey (for flambe)
1 Whole Egg
200mls Lemon Juice
Juice of 1 Clementine
20g Icing Sugar
4 Mint Hearts
Heat heavy based saucepan over medium heat. Add raspberry coulis and honey and allow to bubble. Add clementines and cook for two minutes swirling constantly. Flambe with whiskey. Add chopped mint. Taste and add a little honey if you prefer it a little more sweet. Remove from heat.
In a bowl, add one whole egg, lemon juice, sugar, clementine juice and whisk briskly over a medium heat (using a balloon whisk) until the mixture binds together to a light custard consistency. remove from heat.
To serve – spoon the clementines into a bowl, top with a spoonful of raspberry coulis and a spoonful of lemon sabayon and garnish with mint hearts. If you would like added sweetness add a spoonful of sorbet or ice-cream of your choice. ENJOY.