Mandarin
Recipe
Cocoa streusel
| ingredients | preparation |
|---|---|
|
Soften the butter. |
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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 | preparation |
|---|---|
|
Boil together. |
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Pour the cream over the chocolate and homogenise with the stick blender. Leave to cool to 30°C. |
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Mix the butter into the ganache and beat in the KitchenAid until well aerated. |
Mandarin compote
| ingredients | preparation |
|---|---|
|
Boil together. |
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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 | preparation |
|---|---|
|
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). |
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Heat cream and chocolate together until 45°C and homogenise into a ganache. Fold into the previous mixture until well absorbed. |
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Whip the cream and fold into the previous mixture. |
Chocolate marshmallow
| ingredients | preparation |
|---|---|
|
Soak the gelatine in the water. Boil everything together at 110°C. |
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Pour the previous syrup onto the inert sugar and mi at high speed. |
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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 | preparation |
|---|---|
|
Soak the gelatine. |
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Boil together to 120°C. |
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Boil briefly and to the previous syrup. |
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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. |
