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Griddled Clementines on Eggy Bread with Fresh Custard

January 7, 2008 | By More


  • 4 clementines, peeled and halved horizontally
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 2 wedges panettone
  • 1 tbsp unsalted butter
  • 2 medium eggs, beaten
  • 120 ml milk
  • ready-made fresh custard, for serving
  • a pinch of crushed cardamom seeds
  • a pinch of crushed cloves


  1. Place a griddle pan on the heat. Sprinkle the clementine’s with the spices.
  2. Griddle the clementines for 1-2 minutes on each side or until charred.
  3. In a medium bowl, lightly mix together the eggs and cream.
  4. Gently melt butter in a small frying pan. Dip the panetonne wedges in the egg and cream mixture. Fry the panettone in the butter until crisp and golden.
  5. Serve the clementines on the eggy bread with a portion of custard.


Category: Food

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