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sarah.bragg
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Cut each clementine in half, remove the flesh and squeeze out the juice (you should get about 3 tablespoons).
Zest from the bottom of the clementine skins directly into a small saucepan, then add your cream and sugar.
Bring to a boil then reduce heat to a simmer, whisking constantly for 5-10 minutes or until mixture has thickened (as shown in video).
Pour through a strainer and whisk in the clementine juice, then pour into the fruit skins (or any small dish).
Refrigerate at least 3 hours or overnight for a firmer texture.