M&S Christmas food recipes



Ingredients: serves 4

  • 1 Sheet Gelatine

  • 150 g White chocolate

  • 4 Egg yolks

  • 2 Zest and juice clementines




  • Soften the gelatine in cold water for a few minutes

  • Meanwhile, melt the chocolate in a heatproof bowl, set over a pan of simmering water (do not let the bottom of the bowl touch the water)

  • Remove the heat and set aside

  • Place another heatproof bowl over the pan of simmering eater and whisk the egg yolks, clementine zest, juice and grated ginger until thick and creamy, with some air bubbles.

  • This takes 5-10 minutes

  • Squeeze the gelatine to remove excess water, then add it to the egg mixture

  • Whisk again until combined and the gelatine has dissolved


    • Remove from the heat and gently fold in the melted chocolate

    • Leave to cool to room temperature

    • Whip the double cream into soft peaks, and gently fold it into the cooled chocolate mixture

    • Divide among 4 glasses and chill in the fridge for 2 hours, or until set.

    • Garnish with grated clementine zest and a twist of peel, to serve.


    All of the ingredients listed above are available to purchase in all 17 M&S Irish Stores.  

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