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Recipes:

Transmission

Shortbread

    Unsalted butter - 50 g

    Icing sugar - 40 g

    Flour - 50 g

    Ground almonds - 50 g

    Egg yolks - 20 g

    Lime peel - 1/2

    Lemon peel - 1/2

    Vanilla powder (pinch) - 1

Mix all the ingredients together and spread between 2 sheets of paper. Keep in the refrigerator. Cut into moon shapes and circles, bake on a silpain at 170°C.

Wafers

    100% Yuzu puree - 10 g

    Egg whites - 11 g

    Icing sugar - 33 g

    Flour - 30 g

    Unsalted butter - 17 g

Melt the butter, mix it with icing sugar followed by the yuzu puree, egg whites and finish with the flour. Keep in the refrigerator. Shape and bake at 170 °C.

Syrup

    Water - 150 g

    Sugar - 110 g

Bring the water and sugar to the boil with the used vanilla pods. Add the juice of the used oranges.

 

Caramelised pecans

    Pecan nuts - 50 g

    Maple syrup - 30 g

Chop the pecan nuts. Mix with the syrup. Spread and bake at 170°C.

 

Candied orange peel

    Orange - 1

    Syrup - 230 g

Remove the zest of an orange and cut into thin strips. Blanch 4 times and leave in the hot syrup. Citrus fruit and spicy yoghurt sorbet

    100% Mandarin puree - 100 g

    100% Yuzu puree - 40 g

    Ginger speciality          

    100% Lemongrass speciality   

    Orange juice - 50 g

    Bourbon vanilla pod - 1

    Yoghurt - 150 g

    Sugar - 100 g

    Atomised glucose - 20 g

    Superneutrose - 2 g

Warm the juice and the purees with the vanilla and pour in the powders. Bring to the boil and mix the syrup with the mixed yoghurt. Churn and set aside in a paco bowl.

 

Vanilla yoghurt mousse

    Yoghurt - 150 g

    Honey - 25 g

    Réunion vanilla pod - 1

    Papua New Guinea vanilla pod - 1

    Organic Congo vanilla pod - 1

    Gelatine mass - 22 g

    Whipped cream 35% - 150 g

Mix the yoghurt, vanilla and honey with the melted gelatine mass, then stir into the whipped cream.

 

Orange supreme

    Orange - 2

Cut out 20 supremes (segments) from 2 oranges.

 

Praline insert

    Pecan praline - 125 g

    Grapeseed oil - 8 g

Mix the praline and the oil. Keep aside in a piping bag to assemble the cake.

 

Pecan icing

    Whipped single cream - 125 g

    Milk - 125 g

    Water - 100 g

    Pecan praline - 75 g

    Sugar - 25 g

    Glucose - 15 g

    Pectin NH - 3 g

    Sugar - 25 g

    Gelatine mass - 24 g

Bring the milk, cream, sugar, pectin, glucose and praline to the boil then add the gelatine mass. Mix.

Add water if necessary and refrigerate. Ice the dessert at 35 °C.

 

Vanilla Mascarpone Cream

    Cream 35% - 135 g

    Sugar - 20 g

    Egg yolks - 25 g

    Tahiti vanilla pods - 1

    Gelatine mass - 12 g

    Mascarpone - 125 g

Make a custard with the cream, egg yolks, vanilla and sugar at 84 °C, pour over the gelatine mass and mascarpone. Keep in the refrigerator. Process in paco twice before serving.

 

Citrus fruit jelly

    100% Mandarin puree - 190 g

    100% Yuzu puree - 20 g

    Ginger speciality - 10 g

    Sugar - 6 g

    Agar agar - 1,4 g

    Glimmering gold leaf

Bring the ingredients to the boil together. Pour into the mould and the remaining jelly in a bowl. Set the moulded shapes aside to cool then refrigerate. Mix the remaining jelly and set aside in piping bags.

Roasted pecans

    Pecans - 12

Roast in the oven at 170°C for approximately 10 minutes. Decoration and presentation

 

    Vene cress (bunch)

Pipe out a jelly moon shape on the plate. Place the iced dessert on top and coat with caramelised pecans. On the moon, place a shortbread and pipe out dots of vanilla mascarpone cream, jelly, orange strips, wafers, pecan, orange supremes and a quenelle of sorbet. Place the filled moon on top of the dessert and finish with 3 vene cress.

 

 

Crumble, Mandarin crémeux and linden blossom jelly

For 8 portions.

 

Mandarin crémeux

    100% Mandarin puree - 110 g

    Cream - 15 g

    Egg yolk - 25 g

    Ginger syrup - 10 g

    Cornstarch - 10 g

Mix all ingredients and bring, while stirring to a boil. Allow to cool.

 

Chestnut ice cream

    Chestnut and Vanilla puree - 60 g

    Milk - 525 g

    Sugar - 100 g

    Milk powder - 40 g

    no added sugar chestnut puree - 130 g

Bring the milk with the sugar and milk powder to a boil. Add the chestnut puree. Turn in ice machine.

 

Tuile

    100% Mandarin puree - 150 g

    Sugar powder - 20 g

    Isomalt - 25 g

    Glucose - 5 g

    Xanthan - 1 g

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

    chestnut flour - 75 g

    Flour - 35 g

    Butter - 55 g

    Sugar - 22 g

Mix all ingredients until crumble structure. Bake until golden brown in a preheated oven at 180°C. Allow to cool.

 

Linden blossom jelly

    Water - 375 g

    linden blossom - 8 g

    Sugar - 60 g

    Gelatine leave, soaked in cold water - 5 g

Bring the water to a boil. Add the linden blossom and infuse for 5 minutes. Sieve and add the sugar and gelatine. Pour on a plate and let jelly.   

 

Chocolate mousse

    Milk - 105 g

    Gelatine leave, soaked in cold water - 2 g

    Chocolate - 155 g

    Whipped cream - 250 g

Bring the milk to a boil. Dissolve the gelatine 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.

 

Assembly

    Mandarin wedges

Place the chocolate mousse on a plate. Garnish with the crémeux, some wedge of tangerine, crumble, tuiles and the jelly. Finish with the ice.

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