This is rich, but lovely for a treat. It’s good on its own, but also goes well with Christmas Pudding and mince pies! 

For a vegan version, use a plain vegan cream, such as Elmlea plant cream. 

For V for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

  • 300ml (½ pint) double cream
  • 3 tablespoons caster sugar
  • Finely-grated rind and juice of 4 clementines
  • 2 tablespoons cointreau or other orange liqueur
  • 1 clementine, cut into very thin slices, to decorate

To serve:

        Method

        1. Put the cream, sugar, clementine rind and juice and liqueur into a bowl. Whisk gently until very thick and billowy.
        2. Divide between four small bowls and decorate with the clementine slices.

        For more great ‘Seasonal and Festive Recipes’, click here.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        20 mins

        Cook time: 0 hr

        00 mins

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