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.