CLEMENTINES (mandarin orange sorbet with cardamom and butter biscuits) with fruit base 100 INGREDIENTS: • mandarin orange juice 450 g • water 275 g • sucrose 95 g • dextrose 40 g • dry glucose syrup 30 DE 70 g • fruit base 100 70 g Total 1000 g Add 3 g of cardamom powder for each kg. INSTRUCTIONS Mix the base together with the sugars, then add the quantity of water indicated in the recipe, heating it previously. Blend well with an immersion blender. Then follow the instructions indicated on the technical sheet of the base product. When the mix has been cooled and is at a temperature of 4°C, add the mandarin orange juice and the cardamom powder, then blend well. Pour the mixture into the batch freezer. During the last phase of batch freezing, add the butter biscuits that have been broken into pieces. Extract the sorbet and transfer to blast freezer for five minutes. Decorate the pan with slices of mandarin oranges and butter biscuits. Display in showcase set at -11°/-12°C. BUTTER BISCUITS INGREDIENTS: • butter 180 g • sugar 120 g • salt 3 g • egg 100 g • flour 300 g • zest of one lemon Proceed as if making a shortcrust dough, then roll the dough out to a 3 mm thickness. Form the biscuits and place them on baking sheets. Brush with beaten egg and cover them with granulated sugar that has been mixed with the lemon zest. Bake at 180°C for 10 minutes. with fruit base 50 INGREDIENTS: • mandarin orange juice 450 g • water 275 g • sucrose 100 g • dextrose 50 g • dry glucose syrup 30 DE 80 g • fruit base 50 35 g • inulin 10 g Total 1000 g Add 3 g of cardamom powder for each kg. 31
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