MANDARIN TWIST by Cyrille Courant

Mandarin Twist - Fromage blanc Isigny Sainte-Mère

HomeOur recipesMANDARIN TWIST by Cyrille Courant

  • Icône représentant le temps de préparation de la recette For 12 person
  • Icône représentant le temps de préparation de la recette Difficulties Difficult

Preparation

  1. MANGO MANDARIN CREAM

    1. Heat the manga and mandarin puree to 40°C (104° F), add the inulin, sugar, pectin, and starch.
    2. Bring to a bail and cool to 50°C (122° F), then blend in the butter.
    3. Pour into silicone molds (4 cm diameter) and freeze.
  2. LIGHT FROMAGE BLANC MOUSSE

    1. Warm the gelatin, milk, and sait to 60°C (140° F), then add the fromage blanc.
    2. ln a mixing bowl, whip the egg whites at medium speed and gradually add the inulin and sugar in 3 stages.
    3. Whip for about 5 minutes.
    4. When the first mixture reaches 28°C (82° F), fold in the meringue.
  3. SABLE BASE

    1. Mix all the ingredients until combined, then spread evenly within the baking frame lined with baking paper.
    2. Bake at 140°C (284° F) for 25 minutes.
  4. VIENNESE SPONGE

    1. Whip the egg yolks, whole eggs, and sugar, then add the oil heated to 50°C (122° F).
    2. ln a separate bowl, slowly whip the egg whites with the sugar.
    3. Gently fold the egg mixture into the whites at low speed.
    4. Manually fold in the sifted flour.
    5. Finish folding by hand.
    6. Spread over the baked sable base within the frame.
    7. Bake in frame at 165-170°C (330-340° F) for 20-24 minutes. The texture should be slightly dry.
Photo of Cyrille Courant

After journeying through England, Germany, and China, Chef Cyrille Courant and his wife found their true home in Taipei.
lnspired by France’s rich culinary legacy and driven by a devotion to artisanal craftsmanship, they opened 1789 Cafe Patisserie. Drawing on 20 years of experience, his motta remains to passionately promote French pâtisserie and know-how abroad through gâteaux that are bath traditional and innovative. ln 2023, Chef Cyrille joined the prestigious organization Relais Desserts International.
The “Mandarin Twist” harmonizes delicate fruit flavors with airy, creamy textures. At its heart lies a bright, tangy mandarin and mango cream encased in a light, whipped Fromage Blanc mousse. The Isigny Sainte-Mère Fromage Blanc, with its subtle tang and gentle richness, enhances both the creaminess and lightness of the dessert. Viennese shortbread base adds crisp contrast, while a finishing touch of Fromage Blanc Chantilly, fresh mango, and lime zest completes this vibrant, refined creation.