Clementine semifreddo

Score a cross into the tops of 2 clementines to just open the skin (don’t peel). Cover with water in a small pan, bring to the boil, then discard the water. Cover with fresh water and bring to the boil again for 25-30 minutes, until the clementines are soft. Drain and pureé in a blender with the honey and brandy, to make 120-130g purée. Set aside to cool completely. Meanwhile, line a 900g loaf tin with clingfilm or baking parchment.

Put the sugar into a pan with 3 tbsp water, gently heat to dissolve the sugar, then boil rapidly over a high heat. Meanwhile, whisk the egg yolks on high speed using a stand mixer with a whisk attachment (or using an electric handheld mixer and a large bowl).

Once the sugar syrup has boiled for 2 minutes, pour it into the yolks, whisking, in a slow, steady stream until combined. Whisk for 3-4 minutes more until the outside of the bowl is cool, then fold in the clementine purée.

Meanwhile, lightly whisk the cream until thickened, but not fully whipped, so it just holds its shape. Scrub the remaining clementines, then finely grate in the zest of one and the lemon zest. Gently fold the cream into the cooled mixture and pour into the lined loaf tin. Cover and freeze for at least 6 hours, or ideally overnight.

Pare the zest from the remaining clementine with a peeler, then cut it into fine shreds. Remove the semifreddo from the loaf tin, take off the clingfilm or baking parchment and slice with a hot knife, then serve with the zest and extra clementines.