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Frozen Mandarin Nougat with Beetroot Caramel, Mandarin Granita, Biscuit Crumb and Thyme

Serves 6
  • Steps
  • Ingredients


  • Preheat oven to 200C.
  • For the Mandarin Nougat, place mandarin juice into a medium saucepan over medium heat and reduce by half.
  • Combine the sugar and water in a small saucepan over medium and heat until the sugar has dissolved. Increase heat to high and continue to cook until the syrup reaches 120C.
  • Meanwhile, place the egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk to soft peaks.
  • Once the sugar syrup has reached temperature, with the mixer running on medium speed, pour the sugar syrup into the egg whites in a slow and steady stream until combined. Increase mixer speed to high and continue to whisk until the mixture becomes thick and glossy and has cooled completely.
  • Once the egg whites have cooled completely, turn the mixer down to medium speed. Add cream, vanilla paste and mandarin zest and continue to mix until well combined. Transfer to a piping bag.
  • Set a tray of 3cm silicone dome moulds onto a baking tray. Pipe the nougat mixture into the dome moulds and use an offset spatula to level off the surface. Cover with a sheet of baking paper and place into the freezer to set, about 2 hours.
  • For the Mandarin Granita, place gelatine into a bowl of iced water and set aside to soften.
  • Combine the water and sugar in a small saucepan over medium heat and cook, stirring, until sugar has dissolved. Remove from the heat. Squeeze out gelatine to remove excess water, add to the sugar syrup, and stir until dissolved.
  • Place the saucepan over a bowl of iced water and whisk until cooled. Whisk in fresh mandarin juice until combined. Transfer to a baking tray, cover with baking paper, and place in the freezer. As granita begins to freeze, scrape surface with a fork every 15 minutes and return to the freezer.
  • For the Biscuit Crumb, place butter into a heatproof mixing bowl and melt in the microwave. Add flour, sugar and salt and mix to form a crumb. Spread the crumb onto a baking tray and cook until golden brown, about 10-15 minutes.
  • For the Beetroot Caramel, heat cream in a small saucepan over a low heat and bring to a simmer.
  • Meanwhile, combine the sugar and water in a medium saucepan over a medium heat until sugar has dissolved. Continue to cook until the syrup turns dark amber in colour. Whisk in the butter, one cube at a time, until fully incorporated. Whisk in the warm cream until completely combined. Remove from the heat and allow the caramel to cool for 5 minutes, then whisk in the beetroot juice and set aside to cool to room temperature.
  • To serve, use a dessertspoon to splatter some of the Beetroot Caramel onto each plate. Place a 5cm plastic round cutter onto the plate and evenly spread the Biscuit Crumb into the cutter to form a crumb disc. Place 3 larger crumbs around the plate and a sprinkle of finer crumbs. Place thyme springs and some flowers around the plate. Remove a Mandarin Nougat dome from the mould and place in the centre of the round cutter. Using a fork, spoon the Mandarin Granita around the inside edge of the round cutter to fill the gap between the nougat and cutter. Gently remove cutter then sprinkle remaining flowers and leaves over the nougat and serve.

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