Recipe: Clementine Petals

1 Peel the clementines into segments, then arrange them on a plate, sprinkle with sugar and drizzle with 4 cl (1.4 fl oz) of Grand Marnier, then cover with plastic wrap and store in the refrigerator.

2 In a bowl, add your egg yolks, pour in your sugar then whiten the mixture with a whisk.

3 On the stove place a saucepan with water so that the bowl sits halfway in it (double boiler).

4 Beat your mixture with a whisk then when it thickens incorporate the orange juice and Grand Marnier, continue until it reaches the consistency of a cream then remove the bowl from the heat and stir for a few more minutes.

5 Turn your oven on to grill position.

6 On a plate or on a small individual round dish arrange the clementine petals in a rosette shape.

7 With a spoon cover with the sabayon and place in the oven quickly just to brown.

You can serve this gratin of clementine petals with tiles or warm madeleines.