Elle & Vire Recipes
 

Recipe Mandarin sweets

For
4 persons
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To prepare this dish

Ingredient list
Mandarin marmelade
150 g whole mandarins
15 g fine sugar
2 g pectin NH
70 g sucre de canne
40 g glucose 39DE
2 g citric acid solution
5 g mandarin peel
20 g tangerine juice
10 g Napoléon mandarin liqueur
Mandarin Ganache
80 g Elle & Vire gourmet butter 82% fat
280 g tangerine juice
80 g mandarin marmelade
2 zestes mandarins
1.8 g bicarbonate de soude
100 g sugar
460 g milk chocolate 40%
30 g Grand Marnier®
Orange sauce
300 g cocoa butter
200 g white chocolate
QS orange food colouring
White sauce
200 g cocoa butter
200 g white chocolate
QS white food colouring
Decoration
QS milk chocolate
Elle & Vire products used

The recipe,
step by step

  1. 1

    Mandarin marmelade

    Soak the mandarins in salted water for approximately 20 mn to remove the bitterness.

    Drain, cut in half and remove the seeds. Blend using a mixer then add the pectin NH which has been diluted with the sugar.

    Add the cane sugar, glucose, citric acid solution, mandarin zest and juice.

    Blend all the ingredients together.

    Heat the marmalade to 50°brix and add the mandarin liqueur.

    Leave to cool before lining the bases of the half-sphere moulds. 

  2. 2

    Mandarin Ganache

    Heat the butter, mandarin juice, mandarin marmalade, mandarin zest and bicarbonate of soda.

    Make a pale caramel with the sugar.

    Stop the cooking process by adding the hot liquid that has been strained through a china cap sieve.

    At 80°C (176°F), pour onto the milk chocolate drops. Combine using a whisk, then a flexible plastic scraper to ensure air bubbles do not form.

    Add the Grand Marnier®. Blend. Pipe on top of the marmalade at 28°C (82°F).

  3. 3

    Orange sauce

    Melt the cocoa butter and chocolate at 45°C (113°F), then add the food colouring.

    Blend and crystallize at 28°C (82°F).

  4. 4

    White sauce

    Melt the cocoa butter and chocolate at 45°C (113°F), then add the food colouring.

    Blend and crystallize at 28°C (82°F).

  5. 5

    Decoration

    Position a strip of tape in the 3.5 cm diameter half-sphere moulds.

    Spray on a layer of orange sauce.

    Remove the tape then spray on a layer of white sauce.

    Mould with milk chocolate 40%.


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