SweetMood No32 - November 2022

Tetiana Bykovets on Unsplash MILK CHOCOLATE CREAM • milk 100 g • glucose 6 g • sheet gelatine 3 g • milk chocolate 160 g • cream 220 g Chop the chocolate, then add the gelatine that has been previously bloomed. Heat the milk together with the glucose. When it is boiling, pour it on the chocolate then mix with an immersion blender. Add the liquid cream while continuing to mix. Cover the obtained mixture with plastic wrap directly in contact with the cream, and leave in the refrigerator for 12 hours. MANDARIN ORANGE GEL • mandarin orange juice 300 g • sugar 60 g • water 40 g • sheet gelatine 7 g Add sugar to the mandarin orange juice then bring to a boil. Melt the gelatine in the water, and when it starts boiling, add it to the juice. Spread the mixture onto plastic wrap and let thicken in the refrigerator. Then blend and push through a sieve. MANDARIN ORANGE POWDER • mandarin oranges 4/6 Peel the mandarin oranges and dry the peels. After 24 hours, reduce them to a powder in a blender. CANDIED MANDARIN ORANGE • mandarin orange peels • water • sugar Starting with cold water, bring the peels to a boil three times. Then, weigh the orange peels. In a small saucepan, add the same weight of water and half the weight of sugar together with the boiled orange peels. When the peels with the syrup have started boiling, place them in a vacuum-packed bag and leave them overnight to dry at 70°C. The next day, place them on a perforated pan and bake in a steam oven at 70°C for 30 minutes. Cut them into cubes for the dessert. 24 RECIPES

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