Decadent recipe for Spiced Toffee Clemengolds, served with boozy double cream yoghurt
1 cup castor sugar
¼ cup water
1 cinnamon quill
4 small ClemenGold mandarins (I used the teeny baby ones Woolies packs for the kiddie market, they’re the perfect size)
2 cups double cream yoghurt
1 cup fresh cream
2 tbs castor sugar
splash of brandy, Cognac, van der Hum or Cointreau (optional)
pistachios or almonds, lightly toasted in a dry pan and chopped
Peel the ClemenGold mandarins, taking care not to break their fragile membrane.
Place them on a baking tray lined with non-stick wax paper.
Combine the rest of the ingredients in a small saucepan and cook until it is a lovely golden brown caramel.
You want it to be hard crack stage. To test if it is, simply drop a bit of the caramel into a bowl of cold water.
If it hardens completely instantly, it’s there. If it stays tacky and toffee-like, it needs a few minutes more.
Use a large spoon to drizzle the caramel over the ClemenGold mandarins.
Whip the cream with the 2 tbs castor sugar until fluffy and firm and gently fold the whipped cream into the double cream yoghurt along with a tablespoon of the hard stuff if you’re using it.
Serve topped with a toffee ClemenGold and toasted nuts.