Clementine & Gingerbread Pots

📝 Ingredients

• 6 clementines (about 80 g each)
• 600 g plain 0% skyr
• 40 g honey (2 tbsp)
• 1 tbsp orange blossom water
• 120 g gingerbread (4 slices of about 30 g each)
• 20 g flaked almonds
• 4 fresh mint leaves

🍴 Utensils

• Small sharp knife
• Chopping board
• Fine grater
• Mixing bowl
• Whisk
• 4 glasses of about 350 ml

📖 Steps

1. Wash and dry one clementine, then finely grate its zest over a mixing bowl, taking only the orange part: the white pith underneath is bitter. Set a pinch of zest aside for decoration.
2. Cut the top and bottom off each clementine so it stands upright on the board. With a small sharp knife, remove the peel and all the white pith, following the curve of the fruit from top to bottom.
3. Hold the fruit over a bowl and slide the blade along each side of the thin membranes to release skinless segments (supremes). Then squeeze the remaining membranes in your hand to collect all the juice in the bowl.
4. Add the skyr, honey and orange blossom water to the mixing bowl, then whisk for 1 minute until smooth and glossy. Taste: the orange blossom flavour should stay subtle, as it intensifies further in the fridge.
5. Crumble the gingerbread with your fingertips into coarse, pea-sized crumbs. Divide half between the bottoms of the glasses, press down lightly and drizzle each base with a tablespoon of the reserved clementine juice to soften it.
6. Top with half the skyr cream, then half the segments. Repeat with the rest of the gingerbread and the rest of the cream, finishing with the best-looking segments. Wipe the rims of the glasses with kitchen paper.
7. Chill the glasses in the fridge for at least 30 minutes and up to 4 hours, so the gingerbread soaks up the juices and everything is well chilled. Any longer and the gingerbread gets soggy and pasty.
8. Just before serving, sprinkle with flaked almonds, the reserved zest and a fresh mint leaf. Only add the almonds at the last minute so they stay nice and crunchy.