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
62.7%
Water
20%
Sugar
15%
Gelatin powder 220 B
2.3%
Overall composition
100%
Fruit purée
Water
Sugar
Gelatin powder 220 B

Fruit purée used

Mandarine Ciaculli

Tasting temperature

Chilled ,
Iced

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity ,
A cold or slightly warmed purée ,
Se consomme frais ou glacé

Composition
1000 g
100%
Gelatin powder 220 B
23 g
2.3%
Water
200 g
20%
Sugar
150 g
15%
Mandarin purée
627 g
62.7%

Expansion when whipped

375%

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.

Favoris

Mandarin Mist

62.7%
Fruit purée
15%
Added sugar
Ingredients
Mandarin purée, Sugar, Water, Gelatin powder 220 B
Snowflake
Freezable
375%
Expansion when whipped

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