Clementine entremet composed of
– a madeleine biscuit,
– clementine mousse,
– orange velvet sprays,
– clementine jelly,
– Faur mandarin sorbet.
Equipment used
– Orange velvet spray
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Ingredients
Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔Juice and zest of 1 clementine
✔1 pinch of salt
Clementine mousse
✔3g gelatine
✔70g clementine juice
✔40g egg
✔30g sugar
✔40g butter
✔100g single cream
Clementine jelly
✔75g juice
✔2g gelatine
✔10g sugar
Assembly
Orange velvet spray
The recipe
For 4 entremets
Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔Juice and zest of 1 clementine
✔1 pinch of salt
In a mixing bowl, cream the softened butter with the caster sugar. Add the egg. Mix.
Sift the flour, salt and baking powder together. Finally, add the zest of a washed clementine and the juice. Pour onto a baking tray lined with baking paper.
Bake at 170°C until lightly browned.
Leave to cool completely, then cut out circles to fit your mould using a circular cookie cutter.
Set aside until ready to assemble.
Clementine mousse
✔3g gelatine
✔70g clementine juice
✔40g egg
✔30g sugar
✔40g butter
✔100g single cream
In a saucepan, heat the clementine juice with the caster sugar and egg until the cream thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter cut into pieces. Set aside.
Whip the well-chilled liquid cream with an electric mixer.
Gently fold the clementine cream into the previous mixture.
Proceed with assembly.
Assembly
Fill the Silikomart mould with clementine mousse. Finish with the madeleine biscuit. Place in the freezer overnight or for at least 6 hours.
Clementine jelly
✔75g juice
✔2g gelatine
✔10g sugar
Heat the clementine juice in a small saucepan with a little sugar (10g) if necessary, only if you find the juice is not sweet enough. Remove from the heat and add the squeezed gelatine. Leave to cool slightly, then pour into your Pavoni silicone mould.
Leave to set in a cool place before placing in the freezer.
The next day, remove the desserts from their moulds and immediately apply the orange velvet spray.
Place in a cool place to defrost. Allow at least 2 to 3 hours.
Place your dessert on your serving plate. Add the slices of clementine jelly.
Then, at the last moment, place a quenelle of Faur mandarin sorbet (artisan ice cream from Ariège) on top, using the Silikomart quenelle mould.
