Jellied Mandarin Coulis
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Description
Because the gelatin has special qualities, you don’t have to boil the tangerine purée. Once the gelatin has been rehydrated, all you have to do is heat it so it melts and disperses throughout the liquid.
The gel has a relatively neutral flavor, so it also protects the tangerine purée’s sensory qualities rather well.
Because it melts at a relatively low temperature, it quickly goes from one state to the other on the palate.
Suggested uses
- Plated desserts
- Desserts, tarts and mini gateaux
- Dessert glasses
Overall composition
Fruit purée used
Mandarine Ciaculli
Tasting temperature
Chilled
Ways of consuming
On site
,
Takeaway
Strenghts
Fruit intensity
,
Usual process and recipe
,
A cold or slightly warmed purée
Technique
Sprinkle the gelatin onto the smaller portion of mandarin purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated.
Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, add the sugar, then combine it with the second portion of purée (40°F or 4°C). Mix with a stand mixer until homogenous.
Pour immediately.
Jellied Mandarin Coulis
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