I absolutely adore everything food related from M&S, especially at Christmas time. M&S kindly shared this recipe with me which sounds like a great crowd pleaser and something that could easily be made in advance!


1 Sheet Gelatine
150g White chocolate
4 Egg yolks
2 clementines (zest and juice)


  • Soften the gelatine in cold water for a few minutes
  • Meanwhile, melt the chocolate in a heatproof bowl, set over a pan of simmering water (do not let the bottom of the bowl touch the water)
  • Remove the heat and set aside
  • Place another heatproof bowl over the pan of simmering eater and whisk the egg yolks, clementine zest, juice and grated ginger until thick and creamy, with some air bubbles.┬áThis takes 5-10 minutes
  • Squeeze the gelatine to remove excess water, then add it to the egg mixture
  • Whisk again until combined and the gelatine has dissolved
  • Remove from the heat and gently fold in the melted chocolate
  • Leave to cool to room temperature
  • Whip the double cream into soft peaks, and gently fold it into the cooled chocolate mixture
  • Divide among 4 glasses and chill in the fridge for 2 hours, or until set.
  • Garnish with grated clementine zest and a twist of peel, to serve.