You can enjoy the main fruit of the New Year’s table as a dessert. Yulia Posazhennikova, pastry chef of the Queens restaurant, explained how to prepare Mandarin on your own, repeating its shape.
First you need to prepare the rum impregnation. You will need water, rum and sugar. Combine water and sugar in a saucepan, boil the syrup, cool slightly and add rum. Let it soak the biscuit.
“For the ingredients of the sponge cake, you will need two eggs, one egg yolk, trimoline, sugar, almond flour, baking powder, cream, butter and white chocolate. Sift the dry ingredients together. Mix egg, sugar and trimoline. Beat on medium mixer speed for 10-12 minutes until the mixture turns almost white and increases in size several times. Melt the chocolate and butter. Add chocolate and cream to the egg mixture. At the end, mix the dry ingredients,” said Yulia Posazhennikova.
After the mixture is prepared, the biscuits should be placed in two molds with a diameter of 22 cm and baked in an oven preheated to 160°C for 15-20 minutes. After it has cooled, cut a 5.5 cm circle from the sponge cake.
“The next step is the tangerine ganache. To prepare it, you will need cream, white chocolate, gelatin and fruit puree. Gelatin should be soaked in ice water. Boil half the cream in a saucepan. Pour over chocolate and add gelatin. Beat with a blender, add the remaining cream and tangerine puree. Cover with contact film and place in the refrigerator to stabilize for 12-24 hours,” the pastry chef explained.
Tangerine compote made from lemon puree, sugar, agar-agar, candied orange peel and tangerine slices is used in the dessert.
The dessert will also require a glaze that will cover the filling and create the effect of tangerine peel.
“The icing is made from white chocolate, cocoa butter and oil-soluble orange powder. Melt the cocoa butter in a pot at 45-50C and pour it over the chocolate. Add coloring and punch until you have a homogeneous glaze,” said the pastry chef.
The final and most creative stage is assembly.
“Place the tangerine compote in a silicone mold. Freeze for a few hours until set. Beat the tangerine ganache in a stand mixer fitted with the whisk attachment until you achieve a fluffy, creamy texture. Pour the ganache into the tangerine-shaped silicone mold. Place a scoop of tangerine compote on top and drown a little in the ganache. Place the rum sponge cake. Turn. We take the cake out of the mold, place it on a skewer and dip it into the tangerine glaze at 45-50C. We create a velvet effect by coating the cakes with tangerine glaze using a spray gun. Then we cover the cake with neutral glaze. Leave it in the refrigerator for 12 hours before serving. We decorate with tangerine stems and leaves,” concluded Yulia Posazhennikova.
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