Mandarin baked Alaska

Mandarin baked Alaska

Impress your guests with this incredible mandarin baked Alaska! 

Mandarin sorbet ingredients

  • Caramanfruit mandarin puree : 625g
  • Water : 310g
  • Tate & Lyle caster sugar : 220g
  • Rubicone vegetal 70 : 68g
  • Irca Svelto : 6g

Mandarin sorbet method

  • Warm 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 ingredients

  • Leonce Blanc mandarin puree : 180g
  • Water : 100g
  • Sosa Potatowhip : 12g
  • Tate & Lyle sugar : 200g
  • Sosa Trehalosa : 50g
  • Sosa Liquid Glucose : 50g

Mandarin Italian merigue method

  • Mix 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 ingredients

  • Cranberry juice : 220g
  • Stock syrup : 30g
  • Sosa Gelcrem cold : 20g

Cranberry gel method

  • Blend 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 ingredients

  • Sosa hazelnut praline : 250g
  • roasted chopped hazelnuts : 50g
  • feuilletine : 35g
  • Belcolade 55% chocolate : 100g

Feuilltine and hazelnut crunch method

  • Melt 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

  • Dobla chocolate orange fruit : Desired

Garnishes method

  • First 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.
Mandarin baked Alaska

Products from the recipe

Caramanfruit mandarin ambient fruit puree - 1kg

Fruit puree & coulis

Caramanfruit mandarin ambient fruit puree - 1kg

£5.81
£5.81
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Caster sugar

Sugar

Tate & lyle caster sugar - 2kg

£4.00
£4.00 £4.00
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Irca svelto emulsifier for ice cream and cake batters - 5kg

Irca svelto emulsifier for ice cream and cake batters - 5kg

£35.34
£35.34 £35.34
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Sosa potatowhip potato based whipping protein - 300g

Sosa potatowhip potato based whipping protein - 300g

£25.67
£25.67 £25.67
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Liquid glucose

Sosa liquid glucose - 1.5kg

£9.79
£9.79 £9.79
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Thickener for cold liquids

Sosa gelcrem cold thickener for cold liquids - 500g

£5.96
£5.96 £5.96
Trustpilot
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