• 6g gelatine (leaves)
  • 150ml milk
  • 300ml double cream
  • 80g caster sugar
  • 50ml whisky (preferably something peaty or spiced)
  • 1 clementine
  • lemon juice

1. Start by melting the gelatine in warm water for 5 minutes. In the meantime, gently heat milk, cream, sugar and whisky together in a pot. Remove the pot from the heat, squeeze the gelatine and mix it in. Divide the mixture in ANTA bowls and let them set for 6 hours;

2. Next, segment the clementine with a knife, peel the skin off and cut into the flesh to reliease from the pith. Otherwise, you can just peel with your fingers and segment by hand. To make the syrup, melt the honey with some of the clementine juice in a pan, add the clementine segments. Warm through until slightly caramelised then set aside to cool;

3. When ready to serve, warm the bottom of the bowls with some hot water in order to get the pudding out and revert it onto an ANTA plate (you can also choose to serve it into the bowl). Dress the whisky creams with the clementine honey and enjoy!

Added To Bag

Sorry, we couldn't find any products.

View all products.