Add the gelatine too 500ml of cold water for a couple of minutes or until soft.
Make sure it's fully submerged in water.
Grab your clementines.....place one aside for later.
Cut them in half and juice them.
Add half the juice into a pan(make sure to pour it through a sieve).
Add the gelatine to your juice.
You can add some sugar but be careful not to add to much.
Heat the jelly over a medium heat, stir and wait for the gelatine to dissolve.
Add the rest of the juice once the gelatine has dissolved,you can press the pulp at this stage to get the most from your clementines.
This is why we kept one back,peel the orange and place 3 pieces into each the bowl.
Something like this...
Add the jelly evenly between your bowls.
Place the jelly in the fridge to set roughly 3-4hrs, however the wobble check is also a good method of checking to see if its ready.
While the jelly is setting its time to make the cream,grab your double cream and pour into a bowl.
Whisk the cream until it becomes firm or "stiff peaks" this may take some time if you don't have an electric whisk.
Add a good quality vanilla syrup or vanilla pods if you have them.
Give it all a quick whisk to mix in the vanilla, and It should look something like this.
Grab your chocolate from the fridge.
Use a sharp knife to scrape the back of the chocolate to create chocolate shaving to place on top of the cream.
Spoon the cream into the bowls.
Grab the chocolate shavings and sprinkle on top.
And your done enjoy!