All Recipes

Imperial Mandarin

  • Steps
  • Ingredients

Steps

  • Preheat a water bath to 75C. Pre-chill an ice cream machine. Preheat a dehydrator to 65C.Preheat oven to 180C.
  • For the Dried Mandarin Peel, place a large pot of water on to the stove top over high heat and bring to a rolling boil. Once boiling, drop in the mandarin peel and boil for 5 minutes to remove the bitterness. Use a slotted spoon to remove the peel from the water and plunge immediately into an ice bath to cool.
  • Once cool, remove the mandarin peel from the iced water and pat dry on paper towel. Set aside until needed.
  • Place the sugar and 100g of water into a medium saucepan and bring to a boil, stirring to ensure the sugar dissolves and doesn’t burn.
  • Once sugar has dissolved, reduce heat to low, add the blanched mandarin peel, stirring gently to cover in the sugar syrup, and cook gently for 15 minutes.
  • Once cooked, use tongs to remove the peel from the sugar syrup and place on dehydrator trays lined with baking paper. Place in the preheated dehydrator and dry until the peel is dry.
  • To make the Mandarin Sorbet, first make the sorbet base by combining the sugar glucose and trimoline in a medium saucepan over medium high heat. Bring to a simmer and cook until all ingredients are dissolved, about 5 minutes. Remove from heat and transfer mixture to a bowl. Place over and ice bath and set aside to chill completely.
  • Once the sorbet base is chilled, place the mandarin peel and 160g of the sorbet base in a vac seal bag and seal. Place the sealed bag into the preheated water bath and cook for 10 minutes.
  • Once cooked, place the vac bag into an ice bath and allow to chill completely. Once chilled, pass through a fine strainer into a bowl and discard the solids.
  • Add the mandarin juice to the mandarin sorbet base and mix well to combine. Transfer the sorbet mixture to the pre-chilled ice cream churn and churn according to manufacturer’s instructions until set. Once set, place in the freezer until needed to serve.
  • For the Sheep’s Milk Yoghurt Panna Cotta, place the gelatine into a small bowl of cold water and allow to soften.
  • Place 250g of the cream and the vanilla pod into a medium saucepan and place over high heat. Bring to a simmer, reduce heat and cook the cream until reduced to about 200g.
  • Once reduced, remove the cooked cream form the heat and allow to cool slightly before passing through a fine sieve, discarding any solids. Place the mixture into a bowl and set over an ice bath to cool.
  • Meanwhile, place the remaining cream, together with the icing sugar, in the bowl of an electric mixer fitted with the whisk attachment and whisk to medium peaks. Set aside until needed.
  • Remove the gelatine from the cold water and squeeze to remove excess moisture. Place a small saucepan over a high heat and add 1 tablespoon of water. Add the gelatine to the pot and stir until gelatine has dissolved completely.
  • Remove from heat and add a third of the yoghurt to the saucepan. Use a small whisk to combine the yoghurt and gelatine mixture well. Add another third of the yoghurt to the saucepan and continue to whisk until the mixture is well combined.
  • Place the remaining yoghurt into a medium bowl. Gradually add the warm yoghurt and gelatine mixture to the remaining yoghurt, whisking continuously until well combined.
  • Place ¼ of the yoghurt mixture into the whipped cream mixture and fold gently to combine. Add the reduced vanilla cream mixture and the remaining yoghurt mixture and fold together well ensuring the mixture is well combined and there are no lumps.
  • Spray a 15cm x 15cm x 3cm deep baking tray with the canola oil spary and fill with the panna cotta mixture. Transfer to the blast chiller to set for 15 minutes. Once set, transfer to the fridge until ready to serve.
  • For the Almond Sponge, place the egg whites and almonds into a blender and blend on high speed until very smooth.
  • Add the remaining ingredient to the blender and continue to blend at high speed until the mixture is completely incorporated and very smooth. Pass the mixture through a fine sieve and transfer to a siphon gun. Charge the gun with 2 cream charges, shaking well after each charge.
  • Use a knife to poke several holes in the bottom of 4 paper cups. Discharge the sponge into paper cups and microwave on high for 30 seconds. Allow the sponge to cool in the cups before turning out on to a baking tray lined with baking paper. Set aside to cool until needed to serve.
  • For the Mandarin Sherbet, place 10g of the sugar, along with the citric acid and bicarb soda into a spice grinder. Add 2/3 of the mandarin peel and grind to a fine powder.
  • Once ground, transfer to a small bowl. Add the remaining sugar and finely chopped peel and mix well to combine. Set aside until needed to serve.
  • For the Mandarin Curd, place the egg yolks and sugar into a medium bowl and whisk together until pale and creamy. Once whisked, transfer to a medium saucepan and place over a medium heat. Add the butter, zest and mandarin juice and bring to the boil. Cook, stirring constantly, until mixture has thickened slightly, about 3 - 4 minutes.
  • One cooked, transfer the curd to a piping bag and set aside in the fridge until needed.
  • For the Chamomile Gels, first make the chamomile tea by placing the tea into a medium bowl and pouring over the boiling water. Allow to steep for 5 minutes, pass through a fine sieve and discard the tea leaves, reserving the tea liquid until needed.
  • Combine 400ml of the tea liquid, the sauterne and the purée in a medium bowl and stir well to combine.
  • To make the fluid gel, place 550ml of the mandarin and tea mixture into a small saucepan. Add 5g of the agar agar and place over a medium heat, stirring continuously and scraping the bottom of the pot with a spatula, until the agar is completely dissolved.
  • Pour the mixture into a bowl and place over an ice bath to set fully. Once the mixture is set firm, transfer to a blender and blend on high speed until very smooth. Pass the fluid gel through a fine sieve and transfer to a piping bag. Set aside in the fridge until needed.
  • For the set jellies, place the gelatine into a small bowl of iced water to soften.
  • Meanwhile, place 550ml of the remaining mandarin tea mixture into a medium saucepan and set over medium heat. Add the remaining agar agar to the saucepan and continue stirring continuously and scraping the bottom of the pot with a spatula, until the agar is completely dissolved, about 5 minutes.
  • Remove the softened gelatine from the water, squeeze to remove excess moisture and add to the warm liquid. Stir until the gelatine has dissolved completely.
  • Prepare a shallow baking tray with sides, by spraying with the canola oil spray. Pour the mandarin gel liquid into the tray and set aside in the fridge to set complately. Once set firm, cut into 1cm cube jellies and set aside in the fridge until needed.
  • For the Mandarin Custard, first place the mandarin juice into a medium saucepan, set over a medium high heat and simmer until reduced to 100ml. Once reduced, place over an ice bath to cool.
  • Combine the milk and mandarin zest into a medium saucepan and bring to the boil. Once boiling, immediately remove from the heat and allow to set for 5 minutes to infuse. Once infused, pass through a fine sieve and discard the solids.
  • Measure out 200ml of the infused milk into a large bowl. Add the cream, egg yolks, sugar and the reduced mandarin juice and whisk well to combine.
  • Pour the mixture into a shallow baking tray and bake in the preheated oven until set firm, about 20 minutes. The custard may even appear scrambled.
  • Once the custard is baked, remove from the oven. Place the gelatine leaves into a small bowl of iced water to soften. Transfer the hot, set custard to a Thermomix. Remove softened gelatine from the water and squeeze out to remove excess moisture. Add the gelatine to the Thermomix and blend on high speed until the mixture is smooth and the gelatine had completely dissolved.
  • Once blended, pass the custard mixture through a fine sieve and transfer to a piping bag. Tie off the piping bag and place into an ice bath to set. Once set, transfer the piping bag to the fridge until ready to serve.
  • For the Mandarin Segments, place a large pot of water over high heat and bring to the boil.
  • Meanwhile, peel the mandarins and divide into segments. Once the water is at a rolling boil, drop the segments into the water and cook for 3 – 5 seconds. Use a slotted spoon to remove the segments from the water and immediately transfer to an ice bath to cool.
  • Once cool, remove the segments from the ice bath and drain well on paper towel.
  • Use a paring knife to carefully peel off the outer membrane of each segment, including any white pith. Carefully remove any seeds from each segment. Cut each segment in half and set aside on a small lined tray until needed.
  • To serve, turn out the panna cotta from the tray. Use a 3cm round cutter to cut 4 discs of panna cotta. Use a sharp knife to cut 4 squares of panna cotta, 4cm x 4cm. Set the panna cotta shapes aside until needed.
  • Place a rocher of Mandarin Sorbet to the left of centre on each plate. Pipe two mounds of the Mandarin Custard on each plate, one sitting above the sorbet and one below.
  • Begin to add the other elements to create an arc shape to the left of centre of the plate, curving around the edge of the plate; place one panna cotta disc on each plate above the sorbet and and one panna cotta square below the sorbet. Pipe a mound of Mandarin Curd on each panna cotta. Pipe a little of the fluid gel on to each panna cotta.
  • Place 3 cubes of mandarin jelly on each plate, in between the other elements. Place 6 poached Mandarin Segments in and around the elements on each plate.
  • Tear the Almond Sponge into bite sized pieces. Place 3 pieces on each plate, sitting over the elements. Sprinkle Mandarin Sherbet over the elements and serve.

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