“This vibrant, refreshing pud looks beautiful on the plate and is really simple to prepare. If you can’t get tangerines, use clementines or satsumas in their place. ”
20 g blanched almonds 1 vanilla pod 1 teaspoon golden caster sugar 8 tangerines a few sprigs of fresh mint 50 g quality dark chocolate, (70%) Method
- Toast the almonds in a dry pan on a medium heat until golden, tossing occasionally, then tip into a bowl and leave to cool.
Halve the vanilla pod lengthways and scrape out the seeds. - Pour 4 tablespoons of water into a small pan on a high heat, add the sugar, and the vanilla pod and seeds, then squeeze in the juice from 4 tangerines. Leave to tick away for 5 to 8 minutes, or until thickened and reduced to a syrup.
- Meanwhile, peel and finely slice the remaining tangerines and arrange nicely on a serving platter.
- Roughly chop the toasted almonds and pick the mint leaves.
- Pour over the syrup, then scatter over the almonds and mint leaves.
- Using a sharp knife, carefully scrape over a few shavings of chocolate, then serve.
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