Cream with clementine

Cream with clementine

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A vitamin dessert to be enjoyed from 18 months.


  • 1 whole clementine + 1 half
  • 25 g caster sugar
  • 1 C. ground coffee
  • 25 g of cream
  • 4 c. tablespoon of milk


Peel the clementine. Remove skin and seeds from the quarters and pour into a saucepan. Cook for 4 to 5 min over low heat with the sugar and 1 tsp. tablespoon of milk. Mix the flour with the remaining milk. Mix everything and continue cooking for 15 minutes over low heat, stirring often. Let cool, add the cream and serve with the quarters of the last half of clementine.