Back
Mandarin & Chocolate Bavarois, Mandarin Puree and Earl Grey Ice Cream
Recipe by Callum Hann
Callum's delicious chocolate dessert features layers of flavours from mandarin and earl grey tea leaves - it's a must for citrus and tea lovers!
- Steps
- Ingredients
Ingredients
Cocoa Butter Coated Mandarin Puree
Mandarin Chocolate Bavarois
Earl Grey Ice Cream
Mandarin Sherbet
Garnishes
Select All
Steps
- Prechill ice cream machine.
- For the Cocoa Butter Coated Mandarin, press the mandarin puree through a sieve into a small saucepan and set aside.
- Place sugar in a small dry saucepan and cook over medium heat, agitating the pan occasionally until a caramel forms. Meanwhile, gently heat the mandarin puree. Carefully whisk into the caramel and bring to the boil. Stir until combined. Remove from heat and whisk in the drained gelatine. Strain mixture through a fine sieve then divide between four 4cm dome moulds. Freeze until solid, about 2 ½ hours then unmould onto a lined tray and store in freezer.
- Microwave cocoa butter in a small container, in 30 second bursts, until melted. Using a toothpick, dip each frozen dome into the cocoa butter, ensuring to coat evenly. Transfer to four serving plates and store in refrigerator until required.
- For the Mandarin Chocolate Bavarois, combine milk, cream and mandarin zest in medium saucepan and bring to a simmer over low heat.
- Meanwhile, whisk egg yolks and sugar together. Whisk into milk mixture then whisk over medium heat until mixture thickens and reaches 83C and coats the back of a spoon. Remove from heat.
- Add chocolate and drained gelatine and whisk until gelatine has dissolved and mixture is well combined. Spoon into four 8cm x 3cm x 3cm rectangular silicon moulds. Freeze for 2 hours until solid. Unmould onto serving plates next to Cocoa Butter Coated Mandarin and reserve in fridge until ready to serve.
- For the Early Grey Ice Cream, place milk, cream, glucose, mandarin zest and tea in a saucepan and bring to a simmer over low heat.
- Meanwhile, whisk egg yolks and caster sugar together. Add into the milk mixture and whisk thoroughly to incorporate. Continue mixing until mixture thickens and reaches 83C or coats the back of a wooden spoon. Strain the mixture into a bowl and chill over a bowl of ice. Churn in an ice cream machine according to manufacturer’s instructions. Place ice cream into the freezer.
- For the Mandarin Sherbet, combine ingredients except oil in a small food processor and process to a fine powder. Add oil and pulse together until a crumbly consistency forms. Store in an airtight container.
- To serve, remove serving plates from fridge. Add a scoop of Earl Grey Ice Cream to each. Garnish with mandarin segments, Mandarin Sherbet, crisp pearls and flowers.
