-
Lightly oil 6 individual 150ml ramekin
dishes, pudding basins or metal moulds.
-
Sprinkle the gelatine over the water
in a small bowl.
-
Whisk the egg yolks in a bowl with the
sugar, cornflour, vanilla extract and a little of the milk.
-
Bring the remaining milk to the boil
in a heavy-based saucepan.
-
Pour over the egg mixture, stir.
-
Return to the saucepan and heat
gently, stir until the mixture is slightly thickened.
-
Remove from the heat and stir in the
gelatine until dissolved.
-
Add the chocolate and stir until
melted, leave to cool.
-
Whip the cream until just peaking.
-
Using a large metal spoon, fold the
cream into the custard.
-
Spoon the mixture into the prepared
containers.
-
Place on a tray and chill for 4-5
hours or overnight.
-
To make the sauce, pare thin strips of
rind from one of the clementines and cut into fine shreds.
-
Remove the peel from all the fruit and
slice the fruit thinly.
-
Put the cranberries into a small,
heavy-based saucepan with the sugar and water.
-
Heat gently until the sugar dissolves
and then simmer until the cranberries have softened.
-
Remove the cranberries from the pan
and reserve.
-
Boil the cranberry liquid until very
syrupy, then return the cranberries to the pan with the sliced
clementines and shredded rind.
-
Mix together and turn into a small
bowl, leave to cool.
-
Dip the chocolate moulds very briefly
into warm water to loosen, then invert on to serving plates.
-
Spoon a little sauce over and around
the creams and serve decorated with grated chocolate.
