• Payment 100% secure

  • Traking order

  • Shipping (FR) free from 24 bottles

jbadam@jb-adam.fr 03 89 78 23 21

No products

Shipping Free shipping!
0,00 €

Clementine gratin

  • Clementine gratin

...and Sabayon with imperial mandarin and walnut ice.

Recipe created by Mr. Philippe Gaertner, Chef of the restaurant "Aux Armes de France" in Ammerschwihr

 Preparation time: 1 hour

Cooking time: 1 hour 30 minutes

Cooling time: 1 day 


100g walnut kernels

50cL of whole milk

2 tablespoons milk powder

4 egg yolks

50g of powdered sugar


Grind the walnut kernels in the blender. In a saucepan, bring the milk to a boil. Add the crushed nuts and the milk powder.

Whisk the yolks with the sugar in a bowl until the mixture whitens. Pour over the warm walnut milk while stirring with a whisk. 

Pour the mixture back into the pan and thicken over low heat, stirring constantly with a whisk.  

Let the resulting cream cool and pour it into the ice cream maker and let the ice cream go. 


5 egg yolks

100g of sugar in syrup

50g whipped cream

Imperial Mandarin


In a saucepan cook the sugar syrup with a little water.  

Pour the resulting syrup over the egg yolks and beat until cool. 

Add the whipped cream and Imperial mandarins, mixing gently. 


Peel the clementine and detach the quarters by removing the maximum of white skins. 


Spread the clementine quarters on the plate, cover them with sabayon and brown them lightly in the oven. At the end of the oven, arrange a scoop of walnut ice cream and serve quickly.

Recommended wine: The Gewurztraminer Kaefferkopf Vieilles Vignes by Jean Baptiste ADAM

Alcohol abuse is dangerous for health. To consume with moderation.