The creations of great chefs

GOLD AND MANDARIN

Dessert

  • Difficulty medium / high
  • Preparation 36 hours
  • Tipology dessert
  • Portions 2

INGREDIENTS

  • Mandarin and cardamom scented soft biscuit:
  • 92,17 gr of softened dairy butter
  • 80,65 g of icing sugar
  • 46,08 g of egg yolks
  • 46,08 g of whole “pasta gialla” (yellow colour) eggs
  • 46,08 g of egg yolks
  • 46,08 g of caster sugar
  • 46,08 g of “Grano Tenero” type 0 flour
  • 46,08 g of potato starch
  • 16,9 g of grated peel of mandarins
  • 30,72 g of mandarin juice
  • 3,07 g of ground cardamom seeds
  • Light Mandarin cream:
  • 496,45 g of mandarin cream - Domenico Di Clemente
  • 198,58 g of 35% cream
  • 4,96 g dried gelatin sheets
  • Muscovado Crumble - Domenico Di Clemente:
  • 50 g of white 00 flour - shortcrust pastry
  • 50 g of almond flour
  • 50 g of block of dairy butter
  • 50 g of raw cane sugar
  • Light Mandarin cream:
  • 196 g of fresh mandarin juice
  • 10,5 g of mandarin zest
  • 14 g of lemon juice
  • 129,5 g of egg yolks
  • 134,4 g of whole eggs “pasta gialla” (yellow colour)
  • 126 g of caster sugar
  • 2,1 g of dried gelatin sheets
  • 126 g of block of dairy butter
  • Mandarin gelatin:
  • 176,47 g of mandarin juice
  • 58,82 g of lemon juice
  • 8,82 g of mandarin liqueur
  • 50 g of caster sugar
  • 2,94 g Agar-agar
  • 2,94 g of dried gelatin sheets
  • Mandarin peel in syrup:
  • 99,95 g of water
  • 69,97 g of caster sugar
  • 0,1 g of cardamom seeds
  • 29,99 g of mandarin peel
  • Citrus icing
  • 40,32 g of water
  • 141,13 g of caster sugar
  • 40,32 g of mandarin juice
  • 30,24 g of Yuzu mandarins
  • 2,02 g of lemon juice
  • 4,84 g of dried gelatin sheets
  • 141,13 g of 35% cream
  • Colouring as required
  • 23 kt edible Gold Chef leaf

Preparation

Mandarin and cardamom scented soft biscuit:

Whip the Dairy Butter block together with the icing sugar. Add the yolks and eggs until light and fluffy. Whip the egg whites together with the sugar and gently add them to the initial mixture. Finally, incorporate the flours, grated mandarin zest and lemon and mandarin juice. Spread onto a baking sheet with silicone paper and bake in the oven at 185ºC for about 8 minutes.

Light mandarin cream:

In a bowl, bring the dissolved gelatin to temperature with a part of mandarin cream. Add the remaining cream and mix.Finally, add the semi-whipped cream by incorporating it in three steps.

Muscovado crumble – Domenico Di Clemente:

Put the ingredients into a stand mixer. When the mixture is homogeneous, remove from the bowl and form into small loaves and store in the fridge at +4Cº.

Light mandarin cream:

Heat the mandarin juice to 50ºC. Combine the eggs mixed with the sugar and grated peel and bring up to 84ºC, remove from the bain-marie and strain. Cool to 60ºC and add the gelatin sheets, previously hydrated in cold water, emulsifying with an immersion blender. At 30ºC, emulsify the Block of Dairy Butter with an immersion blender. Place in a container and cover with cling film, refrigerate at +4ºC overnight for next day use. Notes: if you’d like to use it for light creams you can do so right away.

Mandarin gelatin:

Mix the agar-agar with the caster sugar. Mix all the ingredients except the gelatin sheets, previously hydrated, and liqueur. Bring to a boil, and then add the gelatin and liqueur. Pour into the appropriate moulds and allow them to crystallise in the fridge.

Mandarin peel in syrup:

Proceed as you would a normal syrup.

FOR THE MANDARINS: Wash the mandarins and dry them with paper. Cut the rind into 4 parts. Bring some water to a boil in a saucepan that will be used to blanch the mandarin peel. Repeat the blanching 2 times, alternating it with clean water and cooling it in water and ice. Place the mandarin peel segments inside a vacuum bag and cover them with the hot syrup. Unwrap at 80% and leave out at room temperature until cool. Use them after 24 hours.

CITRUS ICING: Cook the sugar and water at 155°C, decoct with the warm cream. Add the mandarin and lemon juices and bring back to a boil. Remove from heat, wait for the mixture to reach 80°C. Then add the hydrated gelatin and emulsify with an immersion mixer. We recommend using the icing after 24 hours.

Final composition preparation:

Pour the mandarin cream into a single mold. Add the part of mandarin jelly, previously frozen and cupped, and finish off with the soft mandarin biscuit. Blast chill. Melt the mandarin grease and glaze. Place on serving dish, and finish with fresh fruit, decorate with gold leaves, drops of sauce, cubes of mandarin peel in syrup and chocolate plaques.

THE RECIPES OF DOMENICO DI CLEMENTE