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

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