The flavours here are Christmas-worthy, but the dish also works as a romantic dessert for two. Clementines, naartjies and satsumas offer the best flavour here, though you can use any fruit juice (or a blend) that you like.
Prep time 20 minutes/Cook time 10 minutes/Serves 6 (plus chilling time)
Ingredients:
800ml (3 1/3 cups) clementine juice, (from about 30 clementines)
white sugar, to taste
small piece of fresh ginger
2 gelatine sachets, (23g [4/5 oz] in total)
2 fresh clementines
1 generous tsp vanilla syrup, (see tip) or a few drops of vanilla extract
200g (4/5 cup) plain yoghurt
good-quality dark chocolate, grated
Method:
Pour the clementine juice into a pan set over a high heat to warm through but don’t let it boil. Add a little sugar to sweeten but be careful not to add too much; you still want that zippy clementine flavour.
Peel the ginger and finely grate a small amount into the pan. Grate a bit more onto a chopping board, then squeeze it over the pan of juice so that you add a few drips of ginger juice. Take the clementine juice off the heat.
Immediately sprinkle the gelatine over the juice, then whisk in quickly to combine.
Arrange 6 small serving glasses on a tray. Peel the clementines, slice into thin rounds and put 2 in each glass. Sieve the juice mix into each glass, allow to cool, then transfer to your refrigerator and chill for about 3 hours, or until set.
To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave some of the chocolate on top.
