Iced clementine cream with milk foam

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel clementines so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Place the fillets and juice in the freezer and freeze well

2. 2

   Puree rum, brown sugar and frozen clementine fillets with a hand blender until creamy. Freeze for at least 1 hour

3. 3

   Chopping chocolate. Cut the vanilla pod lengthwise and scrape out the pulp. Heat milk, chocolate and pulp slowly until the chocolate is dissolved. Beat with a blender until frothy

4. 4

   Cut the clementine cream into dumplings and serve in glasses with milk foam

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
100 kcal

CARBS
14 g

FATS
3 g

PROTEINS
2 g