Ingredients
9 total- 6 clementines, finely sliced into rounds (reserve any juice)
- 180g caster sugar, plus extra for the candied clementines
- 100g salted butter, roughly diced
- 75g panko breadcrumbs
- 30g light muscovado sugar
- 4 large egg whites
- 300g double cream
- 75g crème fraîche
- ½ tsp vanilla paste
Method
8 stepsStep 1
In a container, mix the clementine slices and any juice with an equal weight of caster sugar. Cover and chill for 48 hrs or up to 2 weeks.
Step 2
Melt the butter in a pan over medium heat for 5 mins (approx.) until browned and nutty, whisking constantly. Pour into a heatproof bowl, scraping in all the caramelised solids. Leave to cool slightly.
Step 3
Preheat the oven to 170°C/150°C fan/gas 3. Mix the breadcrumbs and muscovado sugar in a bowl; stir in half the browned butter to coat. Spread onto a lined baking tray; bake for 15 mins (approx.) until golden, then leave to cool.
Step 4
For the semifreddo, mix the 180g caster sugar and egg whites in a heatproof bowl and place over a pan of gently simmering water. Whisk continuously for 3 mins, until the sugar has dissolved. To test, rub a little of the mixture between your fingers – if you can’t feel the grains, it’s ready.
Step 5
Remove from the heat and beat with an electric whisk on high speed for about 5 mins until stiff and glossy. Reduce to low speed and whisk in the remaining browned butter, along with all the solids from the base of the bowl, until combined.
Step 6
In a separate bowl, whisk the double cream, crème fraîche and vanilla to medium-stiff peaks. Gently fold the egg whites mixture into the whipped cream mix with two-thirds of the caramelised breadcrumbs.
Step 7
Line a 900g loaf tin with baking paper and scatter the remaining breadcrumbs evenly into the base. Spoon in the semifreddo mixture; smooth the top and gently tap the tin on your worktop once or twice to settle it. Cover and freeze overnight (it will keep well for up to 3 months).
Step 8
To serve, turn out onto a serving plate and top with the candied clementines and some of the syrup. Bring to the table and slice with a knife dipped in hot water.