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Chef's dessert: Mandarin and white chocolate

This dessert from the chef consists of various preparations with mandarin and chocolate.

Ingredients

1lDebic Parfait
150gBoiron mandarin purée

500gBoiron mandarin purée
5gKappa

350gBoiron mandarin purée
350gUnsweetened whipped cream
5units.itemsgelatin sheet
70gSugar

115gBoiron mandarin purée
30gmycryo cocoa butter
40gGlucose syrup
30gsorbitol liquid
300gWhite chocolate callets

50gBoiron mandarin purée
120gWater
300gSilvia egg white powder

5units.itemsgelatin sheet
400gWhite chocolate
7Unsweetened whipped cream
300gEgg yolk
2White wine
225gSugar

290gchopped Abinao chocolate
50gInvert sugar
50gButter
250gUnsweetened whipped cream

gelcrem Sosa
mandarin purée

180gAbinao chocolate
500gDebic Crème Anglaise

malto surprises
orange chocolate

Preparation

  1. Whip the parfait into a light mousse.
  2. Fold in the mandarin puree and pour the mixture into a mini Magnum mold, then place in the freezer.
  3. Dip the frozen mandarin parfait in warm mandarin jelly (see recipe below).

  1. Mix cold and bring to a boil.
  2. Let cool slightly before dipping the mandarin parfait in the jelly.

  1. Heat (a portion of) the mandarin puree, mix in the soaked gelatin sheets.
  2. Let cool to room temperature, fold in the lightly whipped cream and sugar, and pour into a mold.

  1. Melt the callets with the mycryo over a bain-marie.
  2. Heat the mandarin purée to 40°C, add the glucose and sorbitol, and let dissolve.
  3. Mix the chocolate mixture with the fruit mixture and let cool before further processing.
  • Tip: you can portion the ganache into piping bags and then freeze.

  1. Mix all ingredients with a whisk and then whip until airy in a stand mixer with a whisk attachment (fat-free).
  2. Pipe small dots onto mats and let dry for two hours at 85°C.
  3. Pipe the mandarin ganache in between.

  1. Whisk sugar, egg yolks, and white wine over a bain-marie until light and airy.
  2. Soak the gelatin and melt the white chocolate.
  3. Dissolve the gelatin in the warm egg mixture.
  4. At room temperature, add the semi-whipped cream.
  5. Carefully fold in the melted chocolate.
  6. Fill a spiral mold and place in the freezer.

  1. Mix the cream with the invert sugar and bring to a boil.
  2. Pour the mixture little by little over the chopped chocolate.
  3. Check the temperature (no higher than 40°C), add the butter, and mix with a hand blender.
  4. Fill a sphere mold and let set. (Also suitable for freezing!)

  1. Thicken the mandarin purée with the gelcrem until the desired consistency is reached.

  1. Mix the warm crème anglaise with the chopped chocolate until a nice shiny emulsion forms.
  2. Finally, blend with a hand blender (Also suitable for freezing!).

  1. Melt the orange chocolate and mix with the malto until a nice powder forms.