- Medium effort
- Hard
- Spring, Autumn, Summer, Winter
- Dessert
Product matching the recipe
Mandarin Mousse
Ingredients
- 250 g mandarin juice
- 35 g lime juice
- 1 Piece vanilla pod
- 50 g sugar
- 65 g egg yolk
- 6.5 g gelatin, soaked and drained
- 185 g couverture chocolate, white
- 170 g full cream
- 10 Piece HUG Dessert-Tartelettes Filigrano Butter Round 8.3 cm
Preparations
- Heat the mandarin and lime juice to 85 °C with the vanilla, sugar and egg yolk.
- Stir in the gelatin. Add the liquid couverture.
- Fold in the whipped cream at 30 °C.
- Pour into round silicone molds with a diameter of 6 cm and a height of approx. 2 cm and place in the freezer.
- Pour the rest of the mousse into the tartelette bases.
Mandarin Glaze
Ingredients
- 100 g full cream
- 150 g mandarin juice
- 150 g sugar
- 50 g glucose
- 100 g couverture chocolate, white
- 8 g gelatin, soaked and drained
- 2 g food coloring, yellow, fat-soluble
Preparations
- Bring the cream, mandarin juice, sugar and glucose to the boil.
- Add the couverture and gelatin and mix without air bubbles forming.
- Keep at a temperature of approx. 30 °C.
- Shape the frozen mousse and cover with the glaze.
- Place the glazed mousse in the tartelettes.
Serving suggestions
- Band of couverture
- Peppermint
Contact
Neumühlestrasse 4
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
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