Mandarine, Chocolat Blanc, Cocktail d'Agrumes au Cointreau, Amandes

1 - Almond dacquoise

Almond powder

135 g

Icing sugar

150 g

Caster sugar

50 g

Egg whites

150 g

Flour T45

10 g

Sieve the almond powder, the icing sugar, and the flour. Whip the egg whites and the sugar. Incorporate the dry mix with the egg whites and mix delicately. Spread and bake at 180°C for 20 - 25 minutes.

2 - Supreme citrus fruit cocktail mousse

Boiron Citrus Fruit Cocktail with Cointreau®

225 g

Gelatine leaves

14 g

Light cream

390 g

Italian meringue

230 g

Chocolate couverture

160 g

Plunge the gelatine in cold water. Whip the cream and heat 90 g of fruit puree to make a ganache with the chocolate couverture. Prepare the Italian meringue with the sugar, the water (heated to 121°C) and pour on the whipped egg whites. Once the meringue has cooled down (25°C approximately), gently incorporate the chocolate ganache (also at 25°C). Add the whipped cream to the rest of the fruit puree and mix gently. Begin assembling the dessert.

3 - Mandarin palets

Boiron Semi-candied Mandarin

310 g

Cointreau 60%

35 g

Caster sugar

15 g

Glucose

10 g

Gelatine leaves

4 g

Mineral Water

15 g

Plunge the gelatine in cold water to soften. Make a syrup with the water, the glucose and the caster sugar. Bring the syrup to a boil, add the gelatine, then the semi-candied mandarin and mix everything with the Cointreau. Let cool down in a stainless steel bowl covered, then, start assembling your desserts.