Ingredients
2 1/4 cups heavy whipping cream
3/4 cup sugar
1/2 cup fresh clementine juice (from about 5 clementines)
2 teaspoons freshly grated clementine peel
fresh clementine segments (for garnish)
Preparation
Bring cream and sugar to boil in large saucepan over medium heat, whisking until sugar dissolves. Increase heat and boil 3 minutes, stirring constantly and adjusting temperature to avoid boiling over. Remove from heat; stir in juice and peel. Let stand 10 minutes. Stir again to blend (mixture may begin to thicken). Divide mixture among six 3/4-cup custard cups (cups will be only 2/3 full). Chill overnight to set. Garnish with fresh clementine segments.
