Ingredients

• 250g/9oz mascarpone
• 1 heaped tbsp icing sugar
• sifted
• 400ml/14fl oz double cream
• 2 clementines
• 1 juiced
• 1 sliced
• 200g/7oz ready-made orange or passion fruit curd
• 2 sprigs fresh mint
• 125g/4½oz plain flour
• 1 free-range egg
• 300ml/10½fl oz milk
• 25g/1oz butter
• 75g/2¾oz caster sugar
• 50ml/2fl oz brandy
• 4 clementines
• 1 lemon
• juice only
• 25g/1oz unsalted butter

Directions

• For the syllabub
• whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream
• whisking continuously until the mixture is pale and thick.
• Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.
• Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days
• covered.
• For the crêpes
• whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream.
• Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes
• then flip the pancake and cook for a further minute
• or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm.
• Repeat the process with the remaining butter and crêpe batter
• stacking the crêpes between layers of greaseproof paper.
• For the sauce
• heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines
• the lemon juice
• and the zest from 1 clementine
• then segment the last 2 clementines and add them to the pan. Finally
• stir in the butter until it has melted and the sauce has thickened.
• To serve
• fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside.