Mandarin
- Level:
-
- Makes:
-
+/- 6 pcs of 18 cm diameter
Cocoa streusel
Ingredients: Cocoa streusel
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7.1 ozbutter
Preparation: Cocoa streusel
Soften the butter.
Ingredients: Cocoa streusel
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7.1 ozbrown sugar
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6.3 ozflour
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0.7 ozCP
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7.1 ozalmond powder
Preparation: Cocoa streusel
Add all dry ingredients to the sugar and mix thoroughly.
Roll out to 3 mm thickness and cut out cookies with a cookie cutter. Bake at 150°C.
Chocolate truffle cream
Ingredients: Chocolate truffle cream
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5.3 ozcream
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5.3 ozinvert sugar
Preparation: Chocolate truffle cream
Boil together.
Ingredients: Chocolate truffle cream
Preparation: Chocolate truffle cream
Pour the cream over the chocolate and homogenise with the stick blender. Leave to cool to 30°C.
Ingredients: Chocolate truffle cream
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1.0 ozbutter
Preparation: Chocolate truffle cream
Mix the butter into the ganache and beat in the KitchenAid until well aerated.
Mandarin compote
Ingredients: Mandarin compote
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13.2 ozmandarine segments
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3.5 ozmandarin puree
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5.3 ozsugar
Preparation: Mandarin compote
Boil together.
Ingredients: Mandarin compote
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0.2 ozNH pectin
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1.8 ozsugar
Preparation: Mandarin compote
Mix and add to the mandarin mixtures. Briefly boil through. Set aside and leave to rest into a jelly-like mass.
Soften the mandarin gel in the Thermomix. (If the gel is too firm, add a little bit of sugar syrup.)
Chocolate mousse
Ingredients: Chocolate mousse
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1.1 ozsyrup
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0.6 ozegg yolks
Preparation: Chocolate mousse
Bring the syrup to the boil.
Give the egg yolks a quick stir. Pour the syrup (85°C) onto the egg yolks and mix at high in the KitchenAid until cold (±28°C).
Ingredients: Chocolate mousse
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2.9 ozcream
Preparation: Chocolate mousse
Heat cream and chocolate together until 45°C and homogenise into a ganache.
Fold into the previous mixture until well absorbed.
Ingredients: Chocolate mousse
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0.9 ozcream
Preparation: Chocolate mousse
Whip the cream and fold into the previous mixture.
Chocolate marshmallow
Ingredients: Chocolate marshmallow
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0.2 ozgelatin leaves
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1.3 ozwater
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4.4 ozsugar
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1.5 ozinvert sugar
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1.5 ozglucose
Preparation: Chocolate marshmallow
Soak the gelatine in the water. Boil everything together at 110°C.
Ingredients: Chocolate marshmallow
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1.9 ozinvert sugar
Preparation: Chocolate marshmallow
Pour the previous syrup onto the inert sugar and mi at high speed.
Ingredients: Chocolate marshmallow
Preparation: Chocolate marshmallow
Add the melted cocoa liquor to the previous mixture and mix at high speed until cold.
Pour into Flexipan moulds (sprayed with anti-adherent coating).
Leave to crystallise for 12 hours. Then cut into the desired size and roll through cocoa powder.
Cacaoglacage
Ingredients: Cacaoglacage
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15.4 grpowdered gelatin
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0.3 ozwater
Preparation: Cacaoglacage
Soak the gelatine.
Ingredients: Cacaoglacage
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1.5 ozsugar
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0.6 ozwater
Preparation: Cacaoglacage
Boil together to 120°C.
Ingredients: Cacaoglacage
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1.1 ozcream
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0.6 ozglucose
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0.2 ozinvert sugar
Preparation: Cacaoglacage
Boil briefly and to the previous syrup.
Ingredients: Cacaoglacage
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0.4 ozCP
Preparation: Cacaoglacage
Mix in the cocoa powder and leave to briefly boil through.
Sieve and leave to cool: mix in the gelatine at 60°C.
Finishing and presentation
Spread the chocolate truffle cream in a cake ring and leave to crystallise in the fridge overnight. Top off with a layer of mandarin compote and freeze. Fill the rest of the cake ring with chocolate mousse and freeze.
After unmoulding: spray the cake with a spray gun mixture to the choice. Decorate with lines of cocoa glaze and the marshmallows. Finally decorate the sides of the cake.
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