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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk slowly until it almost reaches boiling point and while the milk is heating, whisk the eggs and sugar together in a medium sized bowl. | 2. Pour the hot milk over the eggs and sugar and stir together; return the milk mixture to the pan and cook over a low heat, stirring continuously until the mixture has thickened to a custard that is thick enough to coat the back of a spoon; remove from heat and sieve and leave to cool while you prepare the clementines. | 3. Grate the rind and squeeze the juice from 6 clementines, then add both to the custard; remove the peel and pith from 2 more clementines, chop into small pieces and add to the custard. | 4. Whisk the cream until it stands in soft peaks, stir the cream into the custard and mix until smooth. | 5. Line a 900g (2lb) loaf tin with cling film; pour the custard into the prepared tin and freeze for at least 6 hours or overnight. | 6. TO SERVE: About 10 minutes before serving, remove the parfait from the freezer; remove the pith, peel and pips from the remaining clementines and separate into segments; turn out the parfait onto a serving dish, peel away the cling film and decorate the top of the parfait with some of the clementine slices. | 7. Melt the chocolate and drizzle over the parfait; serve cut in slices with any remaining clementine segments. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	250			37210.0	2915.8	1921.5	1994.7
superfine sugar	125	g		483.75	124.975	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
clementine	12			-	-	-	-
double cream	300	ml		-	-	-	-
dark chocolate	25			3940.5795	428.7152	39.264	229.6309

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.