Hot clementine and rum with honeycomb

(For 4 portions)

• 2 punnets Motti Cress
• 12 pieces small to medium clementines
• 1L water
• 180g caster sugar
• 2 tbsp honey
• 4 pieces honeycomb
• 4 pinces ground cumin
• 4 tbsp dark rum

• Peel and cut each clementine into 3 thick slices. 
• Place the sliced clementines into a thick saucepan and cover with the water and caster sugar. 
• Add the pinch of cumin and the 2 tbsp to the mix and close the saucepan with a lid. 
• Cook for 4 hours on a low setting, do not stir at any point. 
• Once cooked and soft, add the rum and the freshly cut Motti Cress and lift gently each portion with a ladle, onto each plate. 
• Serve hot with a piece of honeycomb. 

Serving suggestion: Add a slice of toasted croissant.

Recipe: Franck Pontais