Recipe Mandarin express

To prepare this dish

Ingredient list: Mandarine compote
340 g orange segments
180 g mandarin pulp
155 g invert sugar
2 g lemon peel
40 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water); Hazelnut supreme
500 g whole milk
140 g fine sugar
50 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
325 g hazelnut paste
140 g Excellence whipping cream 35% fat; Mandarin mousse
410 g mandarin pulp
125 g mango puree
5 g grated orange zest
200 g Excellence whipping cream 35% fat
120 g egg whites
100 g dextrose
40 g atomised glucose
60 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
20 g Cointreau 54%; Hazelnut crumble
100 g Elle & Vire all Purpose butter 82% fat
100 g flour
50 g raw sugar
50 g ‘Vergeoise’ black sugar
120 g powdered hazelnuts
80 g chopped hazelnuts
2 g fleur de sel

Elle & Vire products used: Excellence whipping cream 35% fat; Elle & Vire all Purpose butter 82% fat

1
Mandarine compote

Bring the mandarin pulp, lemon zest and inverted sugar to the boil. Cut the orange segments into 1cm pieces and add to the mixture. Incorporate the gelatin mass. store at +4°C / 39.2°F before assembling.
2
Hazelnut supreme

Heat the milk and mix in the sugar and melted gelatin mass. add the hazelnut paste and mix well until smooth. At 27°C / 80.6°F delicately fold the frothy, whipped cream into the 1st mixture. Assemble.
3
Mandarin mousse

Heat 1/3 of each pulp and mix into the melted gelatin mass then add the rest of the pulp. Whip the cream until frothy. At the same time, make a meringue with the egg whites at room temperature, dextrose and atomised glucose. Fold the meringue (40°C / 104°F) into the 1st mixture (35°C / 95°F) followed by the whipped cream. Assemble.
4
Hazelnut crumble

Mix all the ingredients with a flat whisk. Pass the mixture through the Koma sieve then sprinkle the crumble onto a silpain baking sheet. Bake at 145°C / 293°F during 25 min. Keep in a dry place.
5
To assemble

Place alternate layers of hazelnut supreme, pulp and mandarin mousse into a verrine.
6
Garnish

Hazelnut crumble dusted with a light coating of icing sugar. Chocolate decorations.