basic vanilla ice cream clementine marmalade 500 ml clementine juice 2.5 g agar agar ½ Nutmeg 225 g Double Cream 75 ml full fat milk 50 g sugar I leaf gelatine 5 mint leaves
Make a basic creme anglaise and cool in a blast chiller. Once chilled, add a tablespoon of Clementine marmalade and place it in the Pacojet. (churn when necessary)
To make the pannacotta recipe add the milk, cream, grated nutmeg and sugar together and bring to the boil. Add the softened gelatine leaves and mix well. Chill the mixture and pour into a ring mould.
Bring the Clementine juice to the boil adding the aga aga. Simmer for one minute and pour onto a tray.
Assemble the dish by placing the pannacotta onto the plate with a disc of jelly on top and quenelle of marmalade ice cream alongside the pannacotta.
Finely slice the mint and add to the pannacotta.
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