A seasonal chocolate-mousse dessert with mandarine crémeux, chestnut ice-cream and linden blossom jelly.
Anatomy of the recipe
Mandarin, linden blossom and chocolate all share their green, flower and citrus aromas. Chestnut and chocolate have caramel notes in common.
“Its mostly an interesting game of different textures: a mandarine crémeux, a chestnut crumble, a chocolate mousse and a linden blossom jelly”
preparations (8 persons)
Mandarine crémeux
- 110 g 100% Mandarin , Les vergers Boiron
- 15 g Cream
- 25 g Egg yolk
- 10 g Ginger Syrup
- 10 g Cornstarch
Mix all ingredients and bring, while stirring to a boil. Allow to cool.
Chestnut ice cream
- 525 g Milk
- 100 g White sugar
- 40 g Skimmed milk powder
- 60 g Chestnut puree , sweet
- 130 g Chestnut puree
Bring the milk with the sugar and milk powder to a boil. Add the chestnut puree. Turn in ice machine.
Tuile
- 150 g 100% Mandarin , Les vergers Boiron
- 20 g Icing sugar
- 25 g Isomalt
- 5 g Glucose syrup
- 1 g Xanthan gum
Heat the mandarin with the icing sugar, isomalt and glucose for 5 minutes at 80°C. Allow to cool and add the xanthan. Smear in the desired shape. Dry at 70°C.
Crumble
- 75 g Chestnut flour
- 35 g Wheat flour
- 55 g Butter
- 22 g White sugar
Mix all ingredients until crumble structure. Bake until golden brown in a preheated oven at 180°C. Allow to cool.
Linden blossom jelly
- 375 g Water
- 8 g Linden blossom
- 60 g White sugar
- 5 g Gelatine leaf , pre-soaked
Chocolate mousse
- 105 g Milk
- 155 g Dark chocolate
- 2 g Gelatine leaf , pre-soaked
- 250 g Cream , whipped
Bring the milk to a boil. Dissolve the gelatin in it. Pour the chocolate and mix until homogenous. Allow to cool to 37 ° C. Stir in the cream . Pour into the desired shape and allow to set. Wedge Mandarin.
Assembly
Place the chocolate mousse on a plate. Garnish with the crémeux, some wedge of tangerine, crumble, tuiles and the gel. Finish with the ice.
