Clementine delicacies with vanilla cream and shortbread
Best enjoyed with Blason Rosé
Step 1
Prepare the candied clementines
Cut the clementines into 0.5cm cubes, keeping the flesh and peel. Weigh the fruit and add the same weight of sugar. Cover and leave to macerate in the refrigerator for 24 hours.
Transfer the mixture to a saucepan and cook gently over low heat, covered, stirring regularly. Continue until the fruit becomes translucent and the liquid has completely evaporated. Set aside to cool.
Transfer the mixture to a saucepan and cook gently over low heat, covered, stirring regularly. Continue until the fruit becomes translucent and the liquid has completely evaporated. Set aside to cool.
Step 2
Create the clementine jelly
Bring the pressed clementine juice to the boil and gradually whisk in the agar-agar. Continue boiling for 1 minute, then remove from the heat.
Pour into a container and refrigerate until set. Once firm, blend until smooth to create a delicate jelly.
Pour into a container and refrigerate until set. Once firm, blend until smooth to create a delicate jelly.
Step 3
Prepare the vanilla cream and shortbread
Split the vanilla bean and infuse it in the cream. Whip until light and creamy, then keep chilled until serving.
For the shortbread, whisk the egg yolks and sugar until pale and airy. Add the softened butter, then incorporate the flour, baking powder and fleur de sel. Form into a dough and chill for 1 hour. Roll out, cut into discs and bake at 180°C for around 20 minutes until golden.
For the shortbread, whisk the egg yolks and sugar until pale and airy. Add the softened butter, then incorporate the flour, baking powder and fleur de sel. Form into a dough and chill for 1 hour. Roll out, cut into discs and bake at 180°C for around 20 minutes until golden.
Step 4
Assemble and serve
Place a spoonful of clementine jelly in each bowl, followed by the candied clementines. Add fresh clementine segments for brightness, then finish with a quenelle of vanilla whipped cream and a crisp shortbread biscuit.
Serve immediately and enjoy with Blason Rosé.
Serve immediately and enjoy with Blason Rosé.
The freshness of the clementine, the sweetness of the candied fruit and the richness of the vanilla cream create a delicate balance that echoes the generous fruit notes of Blason Rosé.
Sébastien Morellon
Head Chef at Maison Belle Epoque
Sébastien Morellon
Inspired by the House’s connection to nature and seasonal ingredients, Sébastien Morellon creates dishes that celebrate purity, freshness and elegance. His cuisine reflects the same philosophy found in Perrier-Jouët champagnes: a balance between creativity, refinement and respect for the ingredients.
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