20 mins
Super easy
serves 4
About the recipe
This vibrant, refreshing pud looks beautiful on the plate and is really simple to prepare. If you can’t get tangerines, use clementines or satsumas in their place.
Ingredients
20g blanched almonds
1 vanilla pod
1 teaspoon golden caster sugar
8 tangerines
a few sprigs of fresh mint
50g quality dark chocolate, (70%)
Method
- Toast the almonds in a dry pan on a medium heat until golden, tossing occasionally, then tip into a bowl and leave to cool.
- Halve the vanilla pod lengthways and scrape out the seeds.
- Pour 4 tablespoons of water into a small pan on a high heat, add the sugar and the vanilla pod and seeds, then squeeze in the juice from 4 tangerines. Leave to tick away for 5 to 8 minutes, or until thickened and reduced to a syrup.
- Meanwhile, peel and finely slice the remaining tangerines and arrange nicely on a serving platter.
- Roughly chop the toasted almonds and pick the mint leaves.
- Pour the syrup over the tangerines, then scatter over the almonds and mint leaves.
- Using a sharp knife, carefully scrape over a few shavings of chocolate, then serve.
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