Clementine and Star Anise Charlottes

Light citrusy with a touch of anise, a lovely way to end a meal.

Serves2 Origin Fusion
Preparation 5 min + 1 h de réfrigération Heat rating (No heat)
Cooking 20mins Ease (Average)
Vegetarian Yes

Ingredients

1 Star Anise, organic
2 tbsp butter
2 clementines
4 tsp golden granulated sugar
A few dried cherries or cranberries
Splash of Grand Marnier, or similar
1cm or 2cm thick slices of a big panettone
Good thick cream to serve with, or vanilla ice cream

Preparation

Pre-heat the oven to 180C
Peel and slice the clementines across into 5mm thick discs, then put into a pan with 120ml water, half the sugar, all the dried berries, the star anise and the Grand Marnier. Simmer for about 10 minutes very gently until the syrup has reduced enough to nicely coat the softened clementine slices.
Get two large ramekins and rub half the butter all round the inside of them, then add a teaspoon of sugar into each one and move it around until well coated.
Cut the panettone and line the inside of the ramekins, leaving enough to make 2 discs for the bottom and top to seal them shut. Lay the clementine slices into the hole, with a touch of the syrup, press down the circle of p and put a teaspoon of butter on the top of each one.
Bake on a tray for 20-30mins, then leave to sit for five minutes before running round the edge of the ramekins with a knife, turning out the charlottes. Serve with thick cream or crème fraiche.

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