Lightly oil the base and sides of a 23cm (9") diameter deep flan tin. Break the biscuits into fine crumbs, melt the butter and mix with the biscuits. Press over the base and sides of the tin and chill for 15 minutes. Gently melt half the jelly in a pan with the clementine juice. As soon as it cools, fold it into the cream and spread over the biscuit base. Peel the clementines, divide into segments and arrange on the creamy jelly. Return to the fridge until firm. Gently melt the remaining jelly with a little of the water, remove from the heat and stir in the remaining iced water. When the jelly begins to set, spoon it carefully over the flan. Allow to set. NOTES : A delicious and easy way to enjoy fresh clementines, perfect for a family meal or for a special occasion. Serve with some extra cream and a glass of orange liqueur. vegetable oil
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