België (nl)
Mandarin Christmas tree
Dessert in the shape of a Christmas tree made from, among other things, mandarin parfait.Christmas tree made of mandarin parfait, served with yuzu meringue, blackberry, orange and mandarin, pipeable chocolate ganache, and a gel of mandarin and bergamot. Served with a snowflake.
We challenged our FoodXperience chefs culinary team and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.
Ingredients
200gmandarin purée
1lParfait
1units.itemssilicone Christmas tree mold
100gIcing sugar
100gButter
100gEgg white
100gFlour
90gIcing sugar
40gMandarin vinegar
30gAlbumin
20gYuzu
orange zest
freeze-dried blackberries
200gUnsweetened whipped cream
500gTanzanie chocolate
200gsweet whipped cream
1.7000000000000002gAgar
110gmandarin purée
2.3000000000000003gCitras
60gMonin bergamot syrup
Grape seed oil
Preparation
- Whip the parfait until airy according to the instructions on the package.
- Add the mandarin purée.
- Transfer to the Christmas tree mold and tap out as much air as possible.
- Place in the freezer for at least 20 hours.
- Remove the Christmas tree from the mold and spray with velvet.
- Mix all ingredients into a smooth batter.
- Spread in the mold and bake in the oven at 160°C for about 6 minutes.
- Mix the powdered sugar well with the albumin in a food processor.
- Mix the yuzu with the vinegar and orange juice.
- Add to the powdered sugar and albumin and whip until airy.
- Pipe to the desired size.
- Top with grated blackberry and orange zest.
- Dry at 50°C for at least 6 hours.
- Mix the cream and heat.
- Pour over the chocolate and mix well with a spatula.
- Ready for service.
- Mix the mandarin purée with the bergamot syrup.
- Add the agar and citras and bring to a boil.
- Blend well with the hand blender and let cool.
- Blend smooth in a food processor and add some oil for extra shine.
