Mandarin Mist
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Description
This fruit mousse does not use cream or Italian meringue!
This recipe makes a whipped gel whose gelatine network traps air bubbles.
This gives it a very airy texture without requiring you to add ingredients that hinder the fruit’s aromatic quality.
Suggested uses
- Decorations
- Plated desserts
- Desserts, tarts and mini gateaux
- Ice cream
- Dessert glasses
Overall composition
Fruit purée used
Mandarine Ciaculli
Tasting temperature
Chilled
,
Iced
Ways of consuming
On site
,
Takeaway
Strenghts
Fruit intensity
,
A cold or slightly warmed purée
,
can be eaten chilled or iced
Expansion when whipped
Technique
Sprinkle the gelatin into cold water, then wait for 15 to 20 minutes for it to hydrate.
Heat the mixture to 120-140°F (50-60°C) so that the gelatin melts. Add the sugar, then mix with the mandarin purée at 40°F (4°C).
Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 6 hours.
Whisk the gelatin mixture at medium speed until it has a shaving foam texture.
You can whisk for an extended period of time, up to 45-60 minutes depending on the amount and your equipment.
Mandarin Mist
