Tag: clementine

Recipe Caramelized clementine wedges, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Caramelized clementine wedges, the recipe


The fruit that becomes dessert, a dessert made of fruit. Simple but also “sophisticated”, the caramelized clementine segments they are a small but refined end to a meal that combines sourness and sweetness.

Making them is quick and easy, you just need clementines and mandarins, winter citrus fruits, and sugar. With the water, sugar and mandarin juice you will have to prepare the caramel in which you will dip the clementine segments and then let them cool on a wire rack.

So you will first taste the crunchy caramel, then the softness of the segment and finally the freshness of the juice.

Try it too Caramelized apple stacked with puffed rice and, in the summer season, i caramelized figs.

Almond shortcrust pastry recipe with clementine compote – Italian Cuisine

Almond shortcrust pastry recipe with clementine compote


  • 600 g untreated clementines
  • 300 g 00 flour
  • 250 g caster sugar
  • 150 g butter
  • 60 g almond flour
  • 8 g pectin for jams
  • an egg
  • a yolk
  • salt
  • icing sugar

For the recipe of almond shortbread with clementine compote, whisk the 00 flour with that of almonds, 100 g of granulated sugar and a pinch of salt; knead with the butter, until you get a sandy mixture, then mix the egg and yolk, working gently and not too long until you get the pastry; divide it into 2 loaves and let them rest covered in the refrigerator for an hour. Flour a sheet of parchment paper and, with a rolling pin, roll out a 3 mm thick dough. Carve out 8 round biscuits (diameter 8 cm) Roll out the other loaf, thinner, to 2 mm. Cut it on a tart-shaped pastry cutter grid, then cut 8 bream discs (diameter 8 cm). Alternatively, cut it into donuts of the same diameter. Place all the biscuits on a baking tray lined with parchment paper and bake them at 180 ° C for 15-17 minutes; take out the perforated ones and cook the others for another 2-3 minutes.
For the clementine compote: Prepare it while the shortcrust pastry rests: wash the clementines and peel half of them. Put the peeled citrus fruits in a saucepan with cold water; when boiling, remove the water and repeat the operation for another time. Cut the peeled and blanched clementines into pieces; cook everything with 150 g of sugar and pectin for 30 minutes, mixing; let cool and blend. Make up the shortbreads, distributing a spoonful of clementine compote on each biscuit; close with the perforated biscuits, pressing gently. Sprinkle with a little icing sugar before serving.

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