Recipe courtesy of Jamie Oliver
Serves 4
- 4 almond biscotti
- 4 clementines, plus the juice of 2 oranges
- 4 scoops of vanilla ice cream
- 55g/2oz caster sugar
Smash the biscotti up into crumbs using a pestle and mortar, or place them in a clean Ziploc bag and bash with a rolling pin. Put them into a dish. Peel and slice the clementines, making sure you remove any pits. Bring 55g/2oz of caster sugar to the boil with 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from the extra 2 oranges and stir it in to loosen the caramel syrup slightly. Pour this over your sliced oranges so they marinate in the caramelized juices. Divide the biscotti crumbs between 4 plates and top with a scoop of ice cream and divide up the slices of caramelized orange.
