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The Mandarin

Mandarin and Mango petit gateaux

Mandarin and mango gel with a light vanilla mousse, almond crumble and honeycomb. A complex, light and delicious petit gateaux.

Ingredients

Scale

Mandarin Confit

  • 150 g Whole mandarins
  • 100 g Sugar
  • 200 g Water

Orange Glaze

  • 100 g Water
  • 200 g Sugar
  • 200 g Glucose
  • 130 g Condensed milk
  • 7 g Gelatin sheets
  • 220 g White chocolate
  • Orange oil-based food colouring

Orange Gel

  • 100 g Orange juice
  • 50 g Water
  • 1/2 tsp Agar agar powder
  • 15 g Sugar

Mandarin and Mango Insert

  • Orange gel, all
  • 35 g Confit, finely chopped
  • 120 g Fresh mango, chopped into small cubes
  • 30 g Lemon segments, chopped into small pieces

Vanilla Mousse

  • 75 g Thickened cream
  • 1/2 tsp Vanilla
  • 66 g Sugar
  • 57 g Yolks
  • 1 1/2 Gelatin sheets
  • 282 g Whipped cream

Orange Coating

  • 100 g White chocolate
  • 100 g Cocoa butter
  • Orange oil-based food colouring

Almond Crumble

  • 50 g Almond meal
  • 50 g Unsalted butter
  • 50 g Brown sugar
  • 50 g Plain flour

Honeycomb

  • 50 g Sugar
  • 42 g Golden syrup
  • 3/4 tsp Baking soda

Assembly

  • Compound white chocolate, melted with green oil based food colouring and set into small stems
  • Small mint leaves

Instructions

Mandarin Confit

  1. Wash the mandarins and poach them in water for 15 minutes
  2. Remove and cut into quarters
  3. Cover with water and sugar
  4. Bring to a boil and simmer until skin is tender and translucent (about 2 hours)
  5. Boil syrup down to 103 °C and reserve with mandarin segments
  6. *Excess can be minced and used as a mandarin marmalade

Orange glaze

  1. Soak gelatin sheets in cold water
  2. Combine water, sugar and glucose together and cook until 103 °C
  3. Mix in the gelatin sheets, condensed milk and white chocolate
  4. Blend with an immersion mixer
  5. Sieve and chill completely, overnight
  6. Rewarm to 32 °C before using

Orange Gel

  1. Heat up the orange juice
  2. Sprinkle agar agar and sugar on top and boil rapidly for 2 minutes
  3. Leave to cool in fridge until set

Mandarin and Mango Insert

  1. Blend the orange gel with an immersion blender
  2. Fold in the mango, confit and lemon
  3. Add into the 3cm hemisphere moulds and freeze

Vanilla Mousse

  1. Soak gelatin sheets
  2. Heat cream and vanilla
  3. Whisk sugar with egg yolks and add the heated cream
  4. Return to heat and heat until 84 degrees
  5. Remove from heat and add gelatin, cool to 25 °C
  6. Fold in whipped cream and place into a piping bag
  7. Fill 4cm hemisphere moulds to half way, placing a frozen mango and mandarin insert in the centre
  8. Level off and freeze

Orange Coating

  1. Melt cocoa butter and white chocolate together
  2. Add orange food colouring
  3. Cool to 45°C before use

Almond Crumble

  1. Combine brown sugar, butter, flour and almond meal with fingertips
  2. Roll half out to 2mm thick and cut out 18 circles 4cm in diameter for the base
  3. Arrange the rest in a crumble like texture on a baking sheet
  4. Bake at 180 °C for 10-15 minutes

Honeycomb

  1. Heat sugar and golden syrup on the stove until a medium caramel colour
  2. Add the baking soda and whisk
  3. Pour immediately onto a silicon mat and let cool
  4. Freeze to store

Assembly

  1. Remove from the mould and add a blob of leftover mousse on the top to shape into a mandarin shape, freeze
  2. Shape using gloved hands, freeze
    Remove from freezer and dip into prepared orange coating and then straight into the orange glaze
  3. Place on top of a disc of almond crumble
  4. Thaw in fridge
  5. Attach leaf and stem decorations and serve with crumble and honeycomb
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