It’s at this time of year that I suddenly discover that I’m never going to get through all those clementines I was tempted into buying before Christmas (buy a pack, get one free); unless of course I actually ‘do’ something with them. Amazingly I found this recipe in a supermarket magazine I picked up in a most unlikely place; a motorway service station! Somerfield, the supermarket in question, is not one I’d usually go to, so I was obviously meant to find the recipe. This delicately flavoured dessert is perfect for entertaining as it is pretty to look at, easy to make, tastes great and can be made up to four weeks in advance and kept in the freezer. Cooking time is freezing time. I shall definitely be making this again and think this would be great made with yogurt instead of cream.