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- 2 1/4 cups heavy whipping cream
- 1/2 cup fresh clementine juice (from about 5 clementines)
- 2 teaspoons freshly grated clementine peel
- Fresh clementine segments (for garnish)
Bring cream and sugar to boil in large saucepan over medium heat, whisking until sugar dissolves. Increase heat and boil 3 minutes, stirring constantly and adjusting temperature to avoid boiling over. Remove from heat; stir in juice and peel. Let stand 10 minutes. Stir again to blend (mixture may begin to thicken). Divide mixture among six 3/4-cup custard cups (cups will be only 2/3 full). Chill overnight to set. Garnish with fresh clementine segments.