ClemenGold^® Mandarin Cups

Method:

1. Zest and juice 3 of the ClemenGold mandarins and set aside.
2. Slice the remaining 9 mandarins in half. Use a teaspoon to carefully scoop out the flesh, creating little mandarin cups. Set aside.
3. In a saucepan, add both creams, the sugar, ClemenGold mandarin zest and a pinch of salt. Bring to a gentle boil for 5 seconds, then take off the heat and let it stand for 2 minutes.
4. Stir in the ClemenGold mandarin juice and lemon juice until the mixture is fully combined and slightly thickened.
5. Spoon the posset mixture into the hollowed mandarin cups. Place them in the fridge and chill for at least 4 hours or overnight until set.
6. To make the meringue, beat the egg white in a bowl until soft peaks form. Slowly add the sugar, one tablespoon at a time, beating well after each addition until glossy.
7. Top each mandarin cup with a dollop of meringue and lightly torch until golden.