Oh, my darling clementines

Tim Dover, chef proprietor at The Roost in Bridge of Earn, uses his favourite fruit to create a show-stopping jelly dessert

With Christmas in mind, why not have a go at making this three-layer clementine jelly dessert? With a pomegranate and Prosecco jelly topping, sweet clementine centre and creamy panna cotta base, this dish combines three desserts into one festive pudding.

To serve 10, you’ll need sunflower oil for greasing; for the Prosecco layer: 5 gelatine leaves; 2 tbsp caster sugar; 430ml Prosecco; 2 clementines; 40g pomegranate seeds.

For the clementine layer: 6 gelatine leaves; 3 tbsp caster sugar; 645ml clementine juice.

For the panna cotta layer: 4 gelatine leaves; 225ml semi-skimmed milk; 600ml double cream; 90g caster sugar; vanilla pod, seeds scraped.

Lightly grease a jelly mould with the oil. Begin with the Prosecco layer. Put the gelatine in a bowl of cold water to soak for 5 mins. Meanwhile,, put 140ml water annd the sugar in a ssmall pan over a mmedium heat, stirrring until the suugar dissolves. Sqqueeze the wwater from thhe gelatine, thhen stir into the sugar syrup. Remove from the heat, set aside for 10 mins to cool, then mix with the Prosecco. Pour into the tin and chill for 1 hr.

Peel and remove the pith from the clementines, then slice into 1cm rounds. Push the pomegranate seeds and clementine slices into the jelly. Chill for 4 hrs before starting the next layer.

For the clementine layer, soak the gelatine and make a syrup as above, using the clementine juice instead of Prosecco. Pour the mixture over the chilled Prosecco layer. Chill for 4 hrs before starting the next layer.

For the panna cotta layer, soak the gelatine as above. Put the milk, cream, sugar and vanilla seeds in a pan over a low-medium heat. Bring to a simmer. Squeeze the water from the gelatine and stir through the cream mixture. Leave to cool for 30 mins, then pour over the clementine layer and chill for 4 hrs.

Once set, dip the tin in lukewarm water for 5-10 secs to loosen. Gently turn out on to a serving plate. Chill in the fridge until ready to serve.