I’m serving this with the Dark Chocolate Pistachio and Sea Salt Bark which we featured as last week’s recipe.
It is a truly easy dessert that I’m making for a dinner party this weekend. It can also be made with any citrus fruit – oranges, grapefruits and lemons etc.
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- Pinch of salt
- 4 tsp mandarin zest
- 6 tbsp mandarin juice
- Pinch of turmeric (optional)
Directions
- Start by zesting the amount of zest needed above then cut the mandarins in half and juice the fruit. A reamer would work here if you don’t have an electric juicer but the idea is to keep the skin as intact as possible.
- Scoop out the rest of the flesh with a spoon.
- Add the heavy cream, sugar, zest, salt and turmeric if using to a saucepan on medium heat. Bring the boil, then let simmer for 5 – 6 minutes stirring to prevent burning. Note, if the heat is too high this can boil over quickly so keep an eye out.
- Pass through a sieve, and discard the flesh, stir in the juice and at this point the mixture should thicken a little more.
- Pour into the mandarine halves and refrigerate for at least 3 hours but preferably overnight. If you haven’t made any chocolate bark, try grating some chocolate flakes over the fruit halves and serve.
