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Foodxperience

Mandarin Christmas tree

Dessert in the shape of a Christmas tree made from, among other things, mandarin parfait.

Christmas tree made of mandarin parfait, served with yuzu meringue, blackberry, orange and mandarin, pipeable chocolate ganache, and a gel of mandarin and bergamot. Served with a snowflake.

 

We challenged our FoodXperience chefs culinary team and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

200gmandarin purée
1lParfait
1units.itemssilicone Christmas tree mold

100gPowdered sugar
100gButter
100gEgg white
100gFlour

90gPowdered sugar
40gMandarin vinegar
30gAlbumin
20gYuzu
orange zest
freeze-dried blackberries

200gUnsweetened whipped cream
500gTanzanie chocolate
200gsweet whipped cream

1.7000000000000002gAgar
110gmandarin purée
2.3000000000000003gCitras
60gMonin bergamot syrup
Grape seed oil

Preparation

  1. Whip the parfait until airy according to the instructions on the package.
  2. Add the mandarin purée.
  3. Transfer to the Christmas tree mold and tap out as much air as possible.
  4. Place in the freezer for at least 20 hours.
  5. Remove the Christmas tree from the mold and spray with velvet.

  1. Mix all ingredients into a smooth batter.
  2. Spread in the mold and bake in the oven at 160°C for about 6 minutes.

  1. Mix the powdered sugar well with the albumin in a food processor.
  2. Mix the yuzu with the vinegar and orange juice.
  3. Add to the powdered sugar and albumin and whip until airy.
  4. Pipe to the desired size.
  5. Top with grated blackberry and orange zest.
  6. Dry at 50°C for at least 6 hours.

  1. Mix the cream and heat.
  2. Pour over the chocolate and mix well with a spatula.
  3. Ready for service.

  1. Mix the mandarin purée with the bergamot syrup.
  2. Add the agar and citras and bring to a boil.
  3. Blend well with the hand blender and let cool.
  4. Blend smooth in a food processor and add some oil for extra shine.