Recipe of the week: St. Clement’s creams

A luxurious set lemon cream, with a boozy orange jelly. It is delicious and surprisingly light. A glorious recipe, but you do need to think of all the stages first, perhaps making the cream one day, then the next setting the jelly on top. Remember to zest the lemons and oranges before you squeeze them and also you may as well squeeze the oranges for the jelly at the same time as those for the cream. Last note, make sure you have some muslin – you will need it. Ingredients For the creams 2 oranges juiced 500ml double cream 100g caster sugar 2 lemons, zest and juiced 1 orange, zest For the jelly 1 leaf gelatine 300ml freshly squeezed orange juice Juice of ½ lemon 1 tbsp Grand Marnier Directions 1. Make the creams first, put the orange juice in a small pan over a low heat and reduce to about three-quarters. Put to one side. 2. Bring the cream, sugar and zest from the orange and lemons to the boil in a really large pan (it will expand a lot). Boil together for exactly two minutes. 3. Take off the heat and whisk in the reduced orange juice and the lemon juice and leave everything to infuse for 15 minutes. 4. Strain everything through a fine sieve into a bowl or jug, then pour the mixture between 6 ramekins or glass dishes and chill for at least four hours, preferably overnight. 5. For the jelly; soften the gelatine in a little cold water. 6. In a pan large enough, on a medium/hot heat, bring the orange and lemon juice just to the boil. 7. Immediately, strain through muslin into a clean pan and stir in the softened gelatine, then add the Grand Marnier and leave to cool to room temperature. 8. Spoon the jelly over the top of the set creams and return to chill until needed but at least for two hours until the jelly has set. Thank you to Louise Hill, Proprietor and Head Chef at Delicious Mountain Chalets, Meribel, for the recipe. If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.