200 g whole milk 3,5%
550 g orange chocolate drops
15 g gelatin sheets
500 g fresh cream 35%
25 g Cointreau® 60%
Step
Soak the gelatin in cold water. Bring the milk to a boil. Then
add the soaked gelatin and bring to a boil again. Pour over the
chocolate and emulsify well using a hand-blender. Add the
Cointreau® and mix well. Cool the ganache to 32°C and lightly
fold through the whipped cream.
2. ORANGE CHOCOLATE GANACHE
Ingredients
500 g fresh cream 35%
100 g glucose syrup
15 g gelatin sheets
900 g orange chocolate drops
Step
Pour the cream and the glucose in a pot and bring to a boil.
Add the soaked gelatin and then the chocolate. Blend well.
3. COINTREAU® MANDARIN JELLY
Ingredients
1 000 g mandarin puree 100%
60 g Cointreau® 60%
300 g sugar (250 + 50)
110 g pectin Kabri Braun
Step
Mix well with a hand blender the mandarin puree with 250 g
sugar and Cointreau®. Then mix separately the rest of the sugar
(50 g) and the pectin. Combine the two mixes and blend well.
Pour the jelly in a round silicon mold and freeze.
4. MANDARIN VEIL
Ingredients
1 000 g mandarin puree Boiron
300 g sugar
50 g gelatin sheets
3 g pectin agar-agar
Step
Heat the mandarin puree with the sugar and the pectin, and
bring to a boil. Then add the soaked gelatin and bring to a boil
again. Pour on a tray to form a thin layer and freeze.
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
On the bottom of the entremets’molds, place a layer of candied orange slices soaked in Cointreau®.
Fill with the Orange Cointreau® mousse.
Press in the center the frozen jelly mandarin insert.
Freeze and then demold.
Cover with the orange chocolate ganache.
Decorate with the frozen mandarin veil.
Allow to defrost before serving.
