Clementine semifreddo with pecan brittle

Score a cross into the top of 2 clementines to just open the skin (don’t peel). Cover with water in a small pan, bring to the boil and then discard the water. Cover with fresh water, bring to the boil again and boil for 25-30 minutes, until soft. Drain and pureé in a blender with the honey and brandy (to make 120-130g purée); set aside to cool completely. Line a 900g loaf tin with cling film.

Put the sugar in a pan with 3 tbsp water; gently heat to dissolve the sugar, then boil rapidly over a high heat. Meanwhile, whisk the yolks on high speed in a freestanding mixer with a whisk attachment (or using electric beaters). Once the sugar syrup has boiled for 2 minutes, pour into the yolks (while whisking) in a slow, steady stream, until combined. Whisk for 3-4 minutes more until the outside of the bowl feels cool. Fold in the clementine purée.

Meanwhile, very lightly whisk the cream to thicken it but not fully whip it, so it just holds its shape. Add the clementine and lemon zests. Gently fold the cream into the cooled mixture and pour into the lined loaf tin. Freeze for at least 6 hours.

For the brittle, line a baking tray with parchment. Heat a frying pan over a medium heat; add the sugar, honey and a splash of water, stirring until the sugar dissolves. Then leave it, swirling occasionally, until it turns a rich caramel colour. Add the butter, stirring well (be careful as it will splutter), quickly followed by the pecans, cinnamon and a pinch of salt. Tip the mixture straight onto the lined tray. Set aside to cool completely, then crack into shards.

Remove the semifreddo from the loaf tin, removing the cling film, and slice with a hot knife. Serve scattered with some brittle shards and strands of clementine zest.