Store finder

Food & drink

Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

A classic dessert with a fresh zingy twist.

6 clementines
400ml water
2 tbsp shredless marmalade
30g caster sugar
1 sachet Dr Oetker Gelatine *Vegetarians can use Dr Oetker Vege-Gel (2 sachets required)

Line 6 individual ramekin dishes with cling film. Place 2 of the clementines into a bowl, cover with boiling water and allow to stand for 10 minutes. Peel away the skin and pith. Slice thinly, then place 6 of the largest circles into the base of the lined ramekin dishes. Chop any remaining clementine finely.
Squeeze the juice from the 4 remaining clementines and place in a pan with 300ml of the water, the marmalade and sugar. Heat gently until the marmalade and sugar have dissolved. Stir in the chopped clementines.
Pour the remaining 100ml of water into a small bowl, sprinkle the gelatine over and allow to stand for 10 minutes until it goes spongy. Heat over a pan of simmering water until it dissolves and turns into a clear runny liquid. Whisk into the clementine juice mixture.
Spoon 2 tbsp of this mixture into each ramekin and chill for 30 minutes (this will ensure the clementines stay at the bottom of the dish).
Top up each dish with the jelly mixture and return to the fridge for 3-4 hours until set.
To serve, carefully pull the jellies out of the ramekins onto a small serving plate, using the cling film to help. Scatter with a little clementine zest, if desired.