Walnut Grove Recipes

Ingredients
Serves 3

Method

1. Using a sharp potato peeler, carefully peel the clementine's. Cut the peel from one clementine into fine strips (julienne) and blanch them in boiling water for 20secs, then refresh them in cold water.

2. Put the white wine into a saucepan and add the rest of the clementine peel. Squeeze the juice from the peeled clementine's and add to the wine. Bring to the boil and reduce to one quarter of the original amount. Strain and chill the liquid.

3. In a large mixing bowl semi-whip the cream.

4. Scoop out all the flesh from the passion fruit. Reserve apron 1 tablespoon of the passion fruit (for a garnish). Fold the rest of the passion fruit gently into the whipped cream, then fold in the wine/clementine syrup.

5. Sweeten to taste with sifted icing sugar, and balance the flavours with a small amount of brandy (1 to 2 tsp's).

6. When you are happy with the final taste, spoon gently into cocktail glasses, dribble the reserved passion fruit over the top, then place the zest on the top and garnish with a sprig of mint. They are now ready to serve.