Ingredients for Iced Clementine Parfait
- 2 cups milk
- Superfine Sugar
- 3 large eggs
- Clementines
- Double Cream
- Dark Chocolate
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How to Make Iced Clementine Parfait
- Gently heat 2 cups of milk in a saucepan until almost simmering. Meanwhile, whisk together 3 large eggs and ½ cup granulated sugar in a medium bowl.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat, strain through a fine-mesh sieve, and let cool completely. While cooling, prepare the clementines.
- Zest and juice 6 clementines. Add both zest and juice to the cooled custard.
- Peel and pith 2 additional clementines. Chop into small pieces and add to the custard.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold the whipped cream into the custard until just combined.
- Line a 900g loaf tin with plastic wrap, leaving some overhang for easy removal.
- Pour the custard mixture into the prepared loaf tin and freeze for at least 6 hours, or preferably overnight.
- About 10 minutes before serving, remove the parfait from the freezer.
- Peel, segment, and remove any pith and seeds from the remaining clementines.
- Unmold the parfait onto a serving dish, removing the plastic wrap. Garnish the top with some of the clementine segments.
- Melt 2 ounces of semi-sweet chocolate and drizzle over the parfait.
- Serve in slices, garnished with any remaining clementine segments.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
42g
Fat
57g
Carbs
5g
