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Cosmic Mandarin

Mandarin Mousse

235g mandarin juice
  15g lime juice
    1g lime zest
  42g sugar
 1.5g pectin NH 


1. Mix gelatine with 22.4gr of water to hydrate
2. Mix sugar with pectin
3. Mix fruit purees with zest and warm to 50ºC
4. Add sugar to fruit puree and boil
5. Strain fruit puree over gelatine leaves. Cool to 20ºC
6. Fill canister with one CO2 charge
7. Refrigerate for at least 1 hour

Extra light chocolate mousse

425g milk
100g cream
  20g trimoline
  40g egg yolks
  30g sugar
250g Cacao Barry zlto elsSol 65 %
  60g Cacao Barry Origine Ghana 40,5 %


1. Cook milk, cream, Trimoline, egg yolks and sugar to 84ºC
2. Pour over chocolates and emulsify
3. Let cool down and put in a siphon
4. Cool down to 20ºC and fill with Co2 cartridge
5. Refrigerate for 1 hour

Speculoos Crunch

200g muscovado sugar
160g butter
160g flour
  96g egg whites
    2g fleur de sel
  20g spice mix


1. Pre-heat oven to 160ºC and mix ingredients in food processor and slowly incorporate until a dough forms
2. Spread to 3mm and cook for 14 minutes
3. Let cool down and coat with chocolate

Brown sugar Streuzel

50g muscovado sugar
50g almond powder
50g flour
50g butter
  1g gfeur de sel
  1g vanilla bean


1. Mix with the paddle until small lumps form
2. Put on a sheetpan and bake in a 160ºC oven for 14 minutes

Coconut Ice cream

300g milk
360g coconut milk
105g heave cream 35%
  45g milk powder
145g sugar
    2g stabilizer
  16g sugar
  70g yolks


1. Mix ingredients in a thermonix, All must be cold when starting the recipe
2. At the slowest speed, cook to 84ºC
3. Strain through a fine chinois and freeze in Pacojet mould
4. Process when frozen

Cacao nib tuile

  64g sugar
  20g glucose
  64g extra dry butter 86%
  22g milk
100g cacao nibs


1. Mix sugar, glucose and butter
2. Bring to a boil and add the milk. Boil again
3. Add Cacao nibs and spread on a sheetpan
4. Bake in a 160ºC oven for 12 minutes


38g Cacao Barry origine Mexique 66%
60g butter
43g eggs
70g sugar
36g flour
  1g vanilla bean


1. Start by softening the butter
2. Add sugar, eggs and vanilla bean and melt chocolate gradually
3. Mix flour delicately and bake in a 160ºC oven for 12 minutes

Frozen vanilla cream

100g milk
100g cream
  40g egg yolks
  40g sugar
    1g vanilla bean
  18g gelatine mix (3gr gelatine& 15gr water)


1. Make as a regular crème anglaise cooking to 84ºC
2. Pasteurise
3. Freeze in moulds

Flexible Chocolate leaves

90g milk
20g sugar
0.8g agar-agar
20g Cacao Barry origine rare madirofolo 65 %


1. Mix agar-agar with sugar and add to milk
2. Boil and pour over the couverture
3. Emulsify and use immediately

Mandarin gelée

160g mandarin puree
  25g sugar
 1.2g agar-agar
 6.6g gelatine mix (1.1g gelatine & 5.5g water)
 0.5g vanilla bean


1. Mix agar-agar with sugar and add to the mandarin puree.
2. Boil and add the gelatine and vanilla
3. Strain through a fine chinois and pour immediately into moulds

Sauteed Pineapple

100g pineapple cubes
  15g sugar
 0.2g vanilla bean
  20g dark rum
  10g demi-sel butter


1. Toss the pineapple with the sugar and vanilla
2. Add rum and flambé when boiling
3. Let cool down



  1. Blow a think Isomal Sphere, once the sphere is cold, cover the inside with melted couverture to protect from humidity
  2. Fill with ingredients listed and put on top of the brownie
  3. Place a quenelle of coconut ice cream on the side