Preparation time: 30 minutes (plus cooling)
Cooking time: 5 minutes
3 large eggs, separated
100g (31/2oz) caster sugar
2 tbsp clear honey
1 tbsp cornflour
250ml (9fl oz) freshly squeezed clementine juice (about 8 fruits)
1 Using an electric hand whisk, beat the egg yolks with half the sugar for 1-2 minutes in a mixing bowl until creamy and pale coloured. Whisk in the honey and cornflour and then gradually whisk in the juice until evenly incorporated.
2 Transfer the mixture to a saucepan and stir regularly over a low heat with a wooden spoon until it bubbles and thickens to a custard-like consistency. Transfer to a bowl and leave to cool, stirring occasionally to prevent a skin forming.
3 In a separate bowl, whisk the egg whites until standing in soft peaks, then gradually whisk in the remaining sugar. Stir a large spoonful of the whites into the cooled mixture to soften it, before folding in the rest.
4 Spoon into serving glasses and chill in the fridge until ready to serve. Decorate each dessert with a spoonful of thick cream, clementine slices, shaved chocolate or chopped pistachios and dessert biscuits.
Recipe and images courtesy of SuperValu at Budgens