1

Carefully grate the zest from one of the clementines, then peel and segment all of them, making sure to remove all pith, and divide the segments among 4 serving glasses.

2

In a saucepan, bring 285ml water to the boil with the tea bags, cover and leave to infuse for 1 hour until cool, then remove the tea bags.

3

Empty the contents of the jelly sachet into a bowl and add another 285ml just-boiled water, stirring until the jelly is completely dissolved. Stir the cooled fruit tea into the jelly. Pour the jelly mixture over the clementines in the serving glasses, then put in the fridge for 3-4 hours, or until completely set.

4

Once the jelly is set, make the cream. Put the quark, sweetener and vanilla extract in a small bowl and mix gently until smooth. Divide the cream equally among the glasses, spooning it over the jellies. Sprinkle over the clementine zest, then serve.