ingredients

6 clementines
125g clementine jam
15 feuillantines biscuits with walnuts
1 vanilla pod
2 tablespoons of sugar
100g walnut kernels
3 tablespoons of caramel flakes
33cl of Elle & Vire mascarpone cream

Steps

Step 1

Peel 6 clementines. Take the supreme. Add them gently in clementine jam.

Crush 15 feuillantines biscuits with roasted nuts and garnish the bottom of 6 verrines.

2nd step

Split 1 vanilla pod in half and scrape the inside with the back of a knife to collect the beans.

Beat 33cl of Elle & Vire mascarpone cream with 2 tablespoons of sugar and vanilla beans.

Step 3

Prepare the praline: in a nonstick skillet, roast 100g of walnuts for 1 minute without stirring, add 3 tablespoons of caramel flakes to coat the kernels. Let cool, crush the praline roughly.

Step 4

Lay a layer of mascarpone cream on the biscuit bed, then a layer of clementines.

Repeat these strata again, then finish with a layer of mascarpone cream.

Finish with walnut praline.