1- Peel the clementines into segments, then arrange them on a plate, sprinkle with sugar and drizzle with 4 cl 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.
A question? A Michelin-starred chef answers you!
Share your experience, ask for advice — Chef Patrick and our community are here to help.