Clementine & Grand Marnier semi-freddos

Clementine & Grand Marnier semi-freddos

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 35 mins Cook: 30 mins

Skill level



Serves 6

These individual iced desserts have a citrus tang combined with a silky, creamy texture. You can make them up to 3 months in advance for an easy dinner party dessert

Nutrition and extra info

Additional info

  • Freeze up to 3 months
Nutrition info

Nutrition per serving



  • 2 clementines
  • 50g caster sugar
  • sunflower oil, for greasing
  • 2 tbsp Grand Marnier
  • 2 tbsp shredless marmalade

For the semi-freddos

  • 3 large eggs, separated
  • 85g caster sugar
  • 270ml pot double cream

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  1. Cut 6 nice slices from the clementines, then peel and thinly slice the rest. Place in a pan with the sugar and 300ml water. Cover and simmer gently for 20 mins until the clementines are soft, but not falling apart. Cool. Meanwhile, oil and line 6 baby pudding or dariole moulds with cling film.
  2. Reserve the slices with peel. Very finely chop the rest and mix with the Grand Marnier. Add the marmalade to the remaining syrup and boil until it has reduced to about 6 tbsp. Place 1 tbsp of the marmalade syrup into the base of each mould and put a clementine slice on top.
  3. Beat the egg whites until stiff with an electric whisk. Add the sugar to the egg yolks and whisk until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order you don’t need to wash the whisks in between.
  4. Fold the chopped clementine mixture into the cream, stir into the yolks, then finally fold in the whites. Spoon on top of the clementines.
  5. To freeze, place straight in the freezer on a tray. When solid, wrap with cling film, then foil.
  6. To serve, remove from the moulds and strip off the cling film. Turn out into small coupe glasses.

Recipe from Good Food magazine, November 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
scarlettsmum2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made these once and all the family enjoyed them. But if I was to make them again I would use more grand marnier, take the peel off the clementine slices and put the slices into the mould first, rather than the syrup as it stuck to the cling film.

mackeroo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ive made this twice and love it. Yes it does use up every bowl in the house to make it, but its worth it. Agree with previous poster that the recipe is difficult to follow, had to get partner to help me to follow it and dont think i did it right yet. 3rd time lucky. But i love the taste, i replaced grand marnier with cointreau. Delish. Freezes well, i had mine in freezer for 2months before serving last weekend. Crowd pleaser

laucat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very disappointed with this, it looked so good in the picture that I was keen to make it for Christmas. The recipe is very confusing to follow, I used every bowl in the kitchen with all the things that needed whipping. Made a spare one to try, not impressed, the marmalade gives the topping a bitter taste and the cream tastes of cream and nothing else. Not worth all the washing up and I won't be serving the rest at Christmas.