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Mandarin, Guanaja Chocolate, licorice and stewed pear

Cremeux of Guanaja chocolate and mandarin, white stewed pears with licorice and textures of mandarin.

Ingredients

250gmandarin coulis
50gpasteurized egg yolk
25gSugar
250gguanaja chocolate 70%

10units.itemsstewed pears
110gSugar
2units.itemsStar anise
750mlSamos Vin Doux (sweet white wine)
3units.itemslicorice
1units.itemsvanilla pod
2units.itemsmandarins (zest)

500gmandarin coulis
6gAgar agar
60gSugar

500gmandarin coulis
450gSugar
12units.itemsMandarins
3gFennel seed
8units.itemsCardamom pods

15gSugar
5gSalt
75gFlour
1units.itemsGold spray
100gEgg white
60gcitrus oil

Preparation

  1. Mix the egg yolk, mandarin coulis, and sugar.
  2. Whisk this au bain-marie until it reaches 84°C.
  3. Pour the warm mixture over the chocolate and mix until smooth and even.
  4. Pour into the desired mold and freeze.

  1. Peel the pears from top to bottom so they retain their shape nicely.
  2. Put all the ingredients together in a pan and let the pears cook gently over low heat.

  1. Put all the ingredients together in a pan.
  2. Bring to a boil while stirring.
  3. Once the mixture comes to a boil, let it simmer gently for 2 minutes, then transfer the mixture to a stainless steel container and place it in the refrigerator.
  4. Once the mixture has completely set, blend it smooth using a blender or food processor.

  1. Cook the mandarin coulis, sugar, cardamom pods, and fennel seeds down to a syrup (reduce by about half).
  2. Then cool this mixture down.
  3. Segment the mandarins and mix with the cooled mixture.

  1. Mix all the ingredients into a batter and then let it set in the fridge for 2 hours.
  2. Spread the mixture into the desired silicone mold suitable for thin cookies.
  3. Bake for 10 to 12 minutes in a preheated oven at 150°C.
  4. Remove the cookies from the mold while warm, let them cool, and then spray them gold with the gold spray.