Clementine Cream

Photo and Recipe Anne Faber - Anne's Kitchen

Crack the eggs into a saucepan and mix with the sugar and vanilla.

Squeeze the juice from the clementines and lemon and pass through a sieve to remove any pulp.

Add the clementine and lemon juice to the saucepan with the eggs and mix.

Mix the cornstarch with 40ml cream until smooth, then add to the egg mix, whisking until the cornstarch has dissolved.

Place the saucepan over a medium heat and keep whisking until the liquid thickens.

Once the liquid has thickened and covers the back of a spoon, pour into a bowl and leave to cool completely.

Once cool, beat 150ml cream in a separate bowl until stiff. Fold the whipped cream into the cooled clementine custard until you get a smooth mousse.

Distribute between 4 serving bowls, flatten the surface and refrigerate for at least 30 minutes.

Meanwhile, make the cinnamon whipped cream by whipping the cream, sugar and cinnamon until stiff. Transfer into a piping bag lined with a star-shaped nozzle.

Bash a few cookies so you get fine crumbs. Sprinkle over the cream then pipe on a few dollops of whipped cream. Serve with more cookies on the side.