Impress your guests with this incredible mandarin baked Alaska! Made using Leonce Blanc's mandarin fruit puree each bite of this dessert packs a flavour punch. The delicate balance of mandarin sorbet, Italian meringue and tangy cranberry gel blend together to create this unforgettable dessert that's as beautiful as it is delicious.
Mandarin sorbet
Ingredients625g Leonce Blanc mandarin puree 310g water 6g Irca Svelto |
MethodWarm water to melt the sugars and combine all ingredients before churning through ice cream machine. Tip - use a refractometer to ensure the correct level of sugar is in the recipe, you should get a reading between 27-30, if not adjustment is required. |
Mandarin Italian merigue
Ingredients180g Leonce Blanc mandarin puree 100g Water 12g Sosa Potatowhip 200g Tate & Lyle sugar 50g Sosa Trehalosa |
MethodMix mandarin puree with Potatowhip in a bowl and blend until dissolved. Whip the mixture in a food processor at medium speed. Aside, mix water and sugars in a saucepan and heat up to 121ºC. Pour the syrup over the meringue slowly and continue whipping until it is cold and stable. Place meringue in a piping bag with a small star nozzle. |
Cranberry gel
Ingredients220g cranberry juice 30g stock syrup |
MethodBlend all ingredients except the amaretto together with a hand blender Leave for a minimum of 30 minutes to allow to hydrate Blend again to obtain smooth and glossy gel |
Feuilltine and hazelnut crunch
Ingredients35g feuilletine |
MethodMelt and temper the dark chocolate Incorporate all other ingredients Spread flat on a tray and leave to set Once set cut out discs in desired shape and size |
Garnishes
Ingredients |
AssemblyFirst make the feuilltine crunch base and set flat on a tray approx. 4mm thick, once set cut out discs a little smaller than the base of your sphere mould. Make gel and fill into small sphere moulds and freeze. Keep some for plate garnishing. Next make the sorbet, pipe half into sphere mould and then place smaller sphere of cranberry gel into the centre, place more sorbet over the top and fill sphere. Place feuilltine disc in to the base of the sorbet and freeze solid. Turn out sorbet from sphere mould and place on desired plate. Pipe meringue all over your sorbet in desired design or effect and blow torch to finish. Garnish with cranberry gel and a Dobla chocolate orange. |
