Clementine Sherbet Verrines

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
156
FAT
15%
CHOL
10%
SOD
16%

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Ingredients for 12 servings

500 g peeled clementines, flesh only

2 leaves of gelatine

Juice of half a lemon

20 g caster sugar

125 ml of the leftover clementine juice

1 tsp glucose

10 g caster sugar

300 g natural full fat yoghurt

100 g double cream

50 g caster sugar

clementine peel (from the clementines used in the rest of the recipe)

1/4 tsp citric acid (normally used to make elderflower cordial, from pharmacies)

1/4 tsp wild sumac

1 tsp bicarbonate of soda

60 g sifted icing sugar

4 peeled clementines

2 tbs chopped fresh mint leaves

set jellies in the glasses

clementine granita

yoghurt espuma

clementine sherbet

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