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What you need:

250 g (9 oz) caster sugar
75 ml (2 1/2 fl oz) dessert wine
1 un-waxed lemon
1 clementine

40ml (1 1/2fl oz) double cream

150ml (5fl oz) low fat greek style yoghurt

For the topping

2 tbsp caster sugar
30 ml (2 tbsp) dessert wine
1 clementine
Small handful of toasted almonds

What you do:

In a small pan set over a low heat, mix together the sugar, dessert wine, lemon and clementine zest, and juices, until the sugar is dissolved. Bring just to the boil, turn down to a simmer and cook for 2 minutes. Remove from the heat and leave the syrup to cool completely.

Whisk the cream until thickened, then slowly add in the yogurt and, as you’re doing that, drizzle in the cooled syrup. Continue whisking until the whole mix is softly thickened. Spoon into 4 small glasses and place in the fridge to chill for 30 minutes.

To make the topping, heat the sugar and dessert wine in a small pan over a low heat until the sugar is dissolved. Bring just to the boil and cook for 1 minute until lightly syrupy.

Add the segments of clementine and cook for 1 minute more. Leave to cool slightly.

To serve, spoon the topping over the syllabub and decorate with the flaked almonds and clementine zest.

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