Scallops, clementine, chestnuts and mushrooms
Method
- 1 To make the reduction:
- 2 Use clementine zest, and peel and chop up flesh. Put the flesh and zest in boiling water. Add sugar and simmer until desired consistency.
- 3 To make the mousse:
- 4 Peel clementines and remove pith. Separate segments and put half to one side in a bowl.
- 5 Zest and juice half of the clementines and limes, and add sugar.
- 6 Put mixture into a pan, bring to boil and leave to reduce for 5 minutes.
- 7 Pour half of syrup over clementine segments and leave to chill for an hour.
- 8 Combine other half of syrup with cream cheese, then whisk.
- 9 Beat egg whites until stiff and white. Add clementine cream cheese, and then chill for an hour.
- 10 Dress your scallops in a clementine reduction and mousse. Layer chestnuts and mushrooms to add texture and flavour