Mandarin Cream

An unusual recipe featuring Ciaculli late-sea-son mandarins, an Andria burrata core with vervain and Trefort oil. Chef Andrea Manto-vanelli, alchemist of the vegetable and ani-mal world, is a lover of wild herbs, lake fish, and pork. In his menu at Villa Caratti, situated on the shores of Lake Garda, he offers three natural environments: the Creek, the Mead-ow, and the Woods.


  • mandarin orange juice 200 g
  • sugar 65 g
  • egg yolks 140 g
  • gelatin 5 g
  • ivory chocolate 300 g
  • semi-whipped cream 300 g
  • Andria burrata 200 g
  • Trefort oil 200 g
  • chopped vervain leaves 5
  • modified cornstarch 1 spoon
  • sugar 30 g
  • Tahiti vanilla 1/2 pod

Cook the lemon juice, yolks, and sugar at 83°C. Remove from the heat. Add the softened gelatin, pour over the chopped chocolate and mix for two minutes. At 30°C lighten the mixture with the semi-whipped cream. Blend the burrata with the oil and vervain. Add the vanilla, finely chopped vervain and then the starch. Pour and freeze the burrata cream into sphere moulds having a diameter of 1.5 cm. Pour half of the cream in a mandarin-shaped mould. Place the burrata ball in the centre and fill to the top with the other half of the cream. Blast freeze to -40°C and remove from the mould.

Colour with orange cocoa butter spray and serve at +4°C, decorating the treat with a mandarin tree sprig.

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