• 2 clementines
  • Pistachios

Zest the clementines, boil the zest for one minute in a syrup. Leave in the syrup and place in the fridge. Segment and dice the clementines. Cut the pistachios in half.

Ingredients for the crème brulée

  • 3 eggs
  • 3 egg yolks
  • 150 g sugar
  • 240 g cream
  • 15 g clementine juice
  • 45 g Napoleon brandy

To prepare the crème brulée

Whisk the egg and the yolk with the caster sugar, bring the cream to a boil and pour into the egg and sugar mixture, add the Napoleon brandy and the clementine juice. Strain through a fine sieve. Place the chopped clementine flesh and the halved pistachios in a shallow bowl, pour over the crème brûlée mixture and cook for approx. 45 minutes in an oven preheated to 100 °C. Check the mixture is cooked by tapping the rim of the bowl. The crème brûlée is cooked when its surface no longer moves. Place in the fridge.

Ingredients for the dressers

  • 4 clementines

To prepare the dressers

Using a knife, segment the clementines. Arrange the flesh over the top of the crème brûlée.

Ingredients for the sabayon

  • 2 egg yolks
  • 20 g granulated sugar
  • 10 g clementine juice
  • 5 g Napoleon brandy

To prepare the sabayon

In a bain-marie, whisk the yolks with the granulated sugar, clementine juice and Napoleon brandy. Pour a thin layer of this mixture on top of the crème brûlée. Place under the grill at 230 °C for a few minutes, until lightly browned.

Ingredients for the decoration

  • Zest of squeezed clementines
  • Caramelized pistachio

To prepare the decoration

Top with the clementine zest and the caramelized pistachios.