The Mandarin Nice Shipment

Jacques Chibois

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Person Number For 6 people

Cooking preparation

Click to discover the ingredients

Marmelade
Jelly
Sorbet
Meringue Stick
Sugary Dough
Garnish

Ingredients

Mandarin Juice

200 g

Whole Mandarins

6

Sugar

60 g

Pectin

10 g

Mandarin Juice

100 g

Zest of a Mandarin

D’Agar Agar

1 g

Sheet of Gelatin

1

Sugar

8 g

Mandarin Juice

400 g

Zest of 3 Mandarins

Sugar

100 g

Egg White

50 g

Caster Sugar

50 g

Icing sugar

50 g

Lemon

1/2

Zest of 3 Mandarins with 20 g of Sugar

Butter Ointment

80 g

Icing sugar

50 g

Almond Powder

20 g

Salt

1 g

Large Egg

1

Wheat Flour T45

140 g

Mandarin

4

Machine

Hand Mixers & Turboliquidizers

PREPARATION

01.

Marmelade

Make the marmalade by cutting the mandarins into slices and removing the seeds. Blanch them 3 times. Cut into small cubes of 3 mm (very thin). Mix with mandarin juice, sugar and pectin. Cook for 15 minutes over low heat. Put in a small bowl. For the jelly, take a small saucepan, pour mandarin juice and zest, sugar, agar agar. Cook for 5 minutes. Add the softened gelatin. Pour into a flat plate and refrigerate.

02.

Realization of the Sorbet

In a blender bowl, combine the juice, tangerine zest and sugar. Mix at high speed and turbine your sorbet. Make the sugary dough by creating a small crate of flour on a table. Add the softened butter, eggs, salt, sugar and almond powder. Mix everything quickly. Then, mix the dough with the palm of your hand, lightly crushing it on the table. Reform a ball of dough and repeat this operation 4 times. Let it sit for 24 hours. Spread the dough 2 mm thick. Make rectangles 13 cm long, 6 cm wide. Place these rectangles on an iron, wood or stainless steel measuring 2 cm x 2 cm with butter and flour. Place the rectangle of dough to form a small gutter on the ruler. Bake at 160°C for 10 minutes.

03.

The Elaboration of Meringue

Mount the egg whites with a hint of lemon juice. Add the caster sugar before they are overmounted. Then add the icing sugar with a small strainer and mix gently with a spatula. Make sticks with a parchment paper pocket and a socket with a diameter of 3 mm. Sprinkle with sugar with the mandarin zest and cook them for 2 hours at 90 ° C in a ventilated oven, taking the precaution of fixing the paper with weights (so that it does not fly away).

04.

Preparation of Mandarines Supremes

Peel with a knife and go around the fruit well, cutting the skin. Lift the supremes with a small, sharp knife and place them in a small bowl.

05.

Editing

Put in the U of the sweet cooked golden blonde dough, a mixture of jelly, marmalade and decorate on top with mandarin supremes. Place small sorbet dumplings. Decorate with meringue sticks. You can also decorate with small hints of jelly, marmalade your plate.

DITO SAMA'S RECOMMENDATIONS

Use a Dito Sama Bermixer to blend your sorbet mixtures. The combination of extremely high speed and excellent quality of the steel blades will give you outstanding results. The tubes of the Bermixer series can be completely dismounted and sanitized, in our granting highest food safety standards – day by day.

WOULD YOU LIKE TO SHARE YOUR OWN RECIPE WITH US ?

SEND US YOUR RECIPE WITH ALL THE INGREDIENTS
AND PREPARATION STEPS.
OUR EXPERTS WILL BE HAPPY TO TEST IT
AND PUBLISH ONLINE ON OUR WEBSITE!

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