Clementine & Grand Marnier semi-freddos

Clementine & Grand Marnier semi-freddos

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(4 ratings)

Prep: 35 mins Cook: 30 mins


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

  • Freeze up to 3 months

Nutrition: per serving

  • kcal426
  • fat31g
  • saturates16g
  • carbs31g
  • sugars31g
  • fibre0g
  • protein5g
  • salt0.15g
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  • 2 clementine



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 50g caster sugar
  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tbsp Grand Marnier
  • 2 tbsp shredless marmalade

For the semi-freddos

  • 3 large eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g caster sugar
  • 270ml pot double cream


  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.

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Comments (4)

lizleicester's picture

Did a bit of substitution with this recipe and used oranges instead of clementines, and Cointreau rather than Grand Marnier. I agree with Scarlettsmum2 that the slices should go in first, followed by the syrup, otherwise the delicious syrup sticks to the cling film.

scarlettsmum2's picture

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

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

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.

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