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

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