Iced Clementine Parfait

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 250 ml milk
• 125 g superfine sugar
• 4 eggs
• 12 clementines
• 300 ml double cream
• 25 g dark chocolate

Recipe

• 1 heat the milk slowly until it almost reaches boiling point and while the milk is heating, whisk the eggs and sugar together in a medium sized bowl.
• 2 pour the hot milk over the eggs and sugar and stir together; return the milk mixture to the pan and cook over a low heat, stirring continuously until the mixture has thickened to a custard that is thick enough to coat the back of a spoon; remove from heat and sieve and leave to cool while you prepare the clementines.
• 3 grate the rind and squeeze the juice from 6 clementines, then add both to the custard; remove the peel and pith from 2 more clementines, chop into small pieces and add to the custard.
• 4 whisk the cream until it stands in soft peaks, stir the cream into the custard and mix until smooth.
• 5 line a 900g (2lb) loaf tin with cling film; pour the custard into the prepared tin and freeze for at least 6 hours or overnight.
• 6 to serve: about 10 minutes before serving, remove the parfait from the freezer; remove the pith, peel and pips from the remaining clementines and separate into segments; turn out the parfait onto a serving dish, peel away the cling film and decorate the top of the parfait with some of the clementine slices.
• 7 melt the chocolate and drizzle over the parfait; serve cut in slices with any remaining clementine segments.