Clementine confit and panettone

(For 4 portions)

• 1 punnet Scarlet Cress
• 4 clementines
• 2 thick slices of panettone
• 1 tbsp vanilla essence
• 750ml water
• 350g sugar
• icing sugar for dusting

• Wash the clementines to remove the external wax and make some cuts on top of each one ¾ deep in order to see 8 perfect wedges from the top of each fruit. 
• Whisk the sugar in the water with the vanilla essence. 
• Place the clementines at the bottom of the slow cooker and cover with the liquid. 
• Place the lid on top of the cooker and cook on slow mode for 6 hours. 
• Once soft and confit, leave the fruits to cool down by themselves in the syrup and leave overnight. 
• Cut each slice of panettone into two and cut out a circle in each piece with a round cutter. 
• Place the round circle of panettone at the bottom of each plate, pour the cooking juice around it and place the clementine on top. 
• Add the Scarlet Cress, dust with the icing sugar and serve. 

PS: As an alternative to the slow cooker, you can cook “sous vide" through immersion. 

Recipe: Franck Pontais