Irresistibly Bright
MEDITERRANEAN
Yields 30 medium glass cups
MANDARIN ORANGE SAUCE
INGREDIENTS:
- Mandarin orange juice 900 g
- Sugar 450 g
- Dehydrated glucose 50 g
- Mandarin orange zest 3
MANDARIN ORANGE SEMIFREDDO
INGREDIENTS:
- Mandarin orange sauce 500 g A
- Fresh cream 35% fat 1000 g B
- Mascarpone 300 g C
- Italian meringue 350 g D
RED ORANGE SAUCE
INGREDIENTS:
- Orange juice 800 G
- Sugar 600 g
- Dehydrated glucose 60 g
- Orange zest 2 g
RED ORANGE SEMIFREDDO
INGREDIENTS:
- Red orange sauce 350 g A
- Fresh cream 35% fat 1000 g B
- Mascarpone 300 g C
- Italian meringue 350 g D
TRADITIONAL METHOD
Pour the juice and zest into a saucepan and start cooking. Mix the sugar and glucose and drip in at 70°C. Remove from heat. Chill and store at +4°C.
RECIPE AND CONSTRUCTION
Place the glasses on a tray lined with baking paper. Place a topping or lime sauce mixed with neutral gelatin in the glass and chill for 10 minutes.
PROCEDURE FOR BOTH SEMIFREDDOS
Combine the Italian meringue and citrus sauce.
Whip the cream and mascarpone in a planetary mixer and add to the rest of the mix.
Use a pastry bag to portion the mandarin orange semifreddo on the topping, filling the glass half way.
Place in the blast freezer for 10 minutes.
Spread the orange semifreddo to the edge and place in the blast freezer.
SUMMARY
Mix A + D Whip B + C in the planetary mixer and add to the rest of the ingredients, then portion.
DECORATION
Decorate with semi-candied julienned citrus peel.
STORAGE
The frozen and decorated product can remain in the display case at -19°C for two weeks.
The product that is frozen to the core (e.g. -32°C for 1 hour) and not decorated can be stored at -19°C for two months.
ON THE MARKET
The whipped B + D can be replaced with a neutral flavoured semifreddo base.
You can prepare the citrus semifreddo using gelato pastes instead of fruit sauces.
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