Flower Shell & Orange
Lemon puree 27g
Mandarin puree 480g
Sugar (80g for mousse, 263g for biscuit)
Egg-whites (80g for mousse, 297g for biscuit)
Egg yolk 237g
Lime peel shavings 17g
Mandarin (cut into wedges)
Mandarin mascarpone mousse: Soften the gelatin in cold water. Bring the lemon puree and sugar to the boil and cook until
120 °C. Add to the lightly beaten eff whites and beat until stiff. Heat a small portion of the mandarin puree and combine with
the softened gelatin. Add the remaining cold mandarin puree. Mix all gently with the whipped cream, meringue and mascarpone.
Biscuit: Whip the sugar and egg-whites until firm. Beat the egg yolks lightly and add to the whipped egg-whites. Mix the
cream powder, flour, and lime peel shaving gently through the mixture and spread the mixture into thick rounds. Bake the
rounds in the oven at 220 °C.
Place a round of biscuit in the flower shell and put the mandarin mascarpone mousse on top.
Decorate the shell with mandarin wedges and meringue drops. Add some lime peel shaving for a fresh touch.
WANT TO SEE MORE RECIPES AND INSPIRATION?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to more recipes