Instructions
Preparing the cream
- Slice the vanilla bean in half using a paring knife.
Scrape out the seeds with a teaspoon.
- Pour the almond milk into a saucepan.
Add the crème fraîche and the muscovado sugar.
- Heat the cream over low heat.
Add the vanilla seeds and the pods.
- Mix the agar-agar with a little water using a whisk.
- As soon as the cream begins to simmer, pour the diluted agar-agar into the saucepan and keep it at a gentle boil for 1 to 2 minutes.
- Next, pour the cream into each ramekin, straining it through a sieve.
- To cool the cream more quickly, place the ramekins in a bowl of ice water—for example, in the sink with an ice pack.
Put the ramekins in the fridge and let them set for at least 2 hours.
Making the mandarin coulis
- Squeeze the mandarins into a saucepan (don't forget to set aside one clementine or mandarin to roast).
- Add the sugar and cornstarch, grate the lemon zest, and add the verbena leaves.
Reduce the mandarin juice for a good half hour over very low heat, stirring occasionally.
- Strain the coulis through a sieve or fine-mesh strainer and set aside in the refrigerator.
How to Make Roasted Clementines
- Place the butter and sugar in a nonstick skillet and melt over low heat.
Sprinkle with the gingerbread spice mix and add the honey.
- Peel the clementine and place each segment in the "caramiel."
Sauté the segments for a few minutes, turning them regularly and basting them with the juices. They should be golden brown but still retain some of their volume.
Turn off the heat, cover the pan, and set aside until ready to serve.
Assembly and service
- A few minutes before serving, reheat the contents of the pan.
Spoon one or two tbsp of the sauce into each ramekin of cream, and add two still-warm chicken breasts.
Serve immediately!