Table of contents:
The scent of tangerines - a bitter citrus scent - will always be something magical. Of course, you can just put them in a slide on a platter, or you can show your imagination and surprise your guests.
Tangerine cake "Mikan"
from the pastry chef "Grand European Express" Ilyana Chernysheva
- puree "tangerine" - 300 g
- passion fruit puree - 50 g
- sugar - 130 g
- gelatin - 10 g
Bring mashed potatoes with sugar to a boil, remove from heat, add presoaked and squeezed gelatin. Pour into molds and allow to harden.
- sugar - 190 g
- protein - 200 g
- almond flour - 190 g
- high-quality flour - 40 g
- cocoa - 30 g
Beat the protein, gradually add sugar. Mix dry ingredients separately. Then beat the protein, gently pouring in portions.
Spread over a silicone mat and bake for 10 minutes at 165 degrees.
- angles sauce - 250 g
- chocolate - 350 g
- tangerine zest - 1 pc.
- cream 35% - 400 g
Melt the chocolate, add the tangerine zest and combine with warm anglaise sauce. Then whip the cream separately and combine with the chocolate mass.
Pour chocolate mousse into a silicone mold, put tangerine coolies, again mousse and chocolate dacquoise. We put it in the freezer. Cover the frozen cake with orange glaze, decorate with a leaf and put on a base of chocolate shortbread dough.
Mandarina asesina cocktail
from the chef bartender of Cevicheria Latinos Stasi Kolesnikov
- white rum on jalapenos - 20 g
- aged rum - 30 g
- fresh basil - 4 leaves
- lime juice - 20 g
- sugar syrup - 20 g
- tangerine - 2 slices
The method is shake. Place all ingredients in a shaker with ice and shake well. After drain. Decorate with a "cup" of burnt, twisted lime rind with slices of tangerine soaked in jalapeno marinade.
from the restaurant "Pub Lo Picasso"
Ingredients for 5 servings:
- p \ f Biscuit Tangerine Cake 350 g
- p \ f Ganache Sholokadny on Mandarin cake 200 g
- tangerines 50 g
- granulated sugar 15 g
- tangerines 150 g
- granulated sugar 60 g
- chicken egg 2 pcs
- almond flour 50 g
- wheat flour 15 g
- baking powder 2 g
Beat sugar and eggs. Mix wheat flour, almond flour and baking powder. Boil the tangerines and chop with a blender until puree. Add the flour mixture to the sugar-egg mixture and mix thoroughly, then add the tangerine puree. Divide the resulting dough into 2 parts, pour into molds and bake the cakes in the oven at 180 degrees for 30-40 minutes.
- cream 33% - 50 g
- white chocolate 28% - 100 g
- liqueur Cointreau - 50 g
- tangerines on a branch - 50 g
Bring the cream to a boil, then add the chocolate and mix. Finally add Cointreau liqueur and mandarin pulp.
Combine the finished biscuits with a gonache, then divide into equal parts. Garnish the top of each portion with a peeled tangerine wedge. Sprinkle each wedge with granulated sugar and burn until caramelized.