Raw almond and mandarin
Recipe

Mandarin compote
Ingredients | Preparation |
---|---|
|
Wash mandarins thoroughly and take out their stem |
Almond and mandarin sponge cake
Ingredients | Preparation |
---|---|
|
Whip the first egg whites at medium speed and the sucrose |
Coated almonds
Ingredients | Preparation |
---|---|
|
Mix the water with the sucrose in a pot and cook at 116ºC |
Almond crisp
Ingredients | Preparation |
---|---|
|
Melt the Opal chocolate and the anhydrous butter |
Jade couverture and tonka whipped cream
Ingredients | Preparation |
---|---|
|
Boil the cream and the glucose and add the grated tonka |
Mandarin gel
Ingredients | Preparation |
---|---|
|
Hydrate the gelatin leaves in cold water |
Almond paste
Ingredients | Preparation |
---|---|
|
Mix the almonds with the water and hydrate for 24 hours |
Almond and orange blossom mousse
Ingredients | Preparation |
---|---|
|
Heat up the almond paste, the orange blossom water and the trimoline until it reaches 40ºC |
Tokelat 41,4% couverture glazing
Ingredients | Preparation |
---|---|
|
Heat up the water until it reaches 40ºC and add the sucrose and glucose until it boils |
Assembly
Place the sponge cake previously cut out in the inner mould |