RECIPE FOR 4 PEOPLE
62g
PONTHIER mandarin puree
12g
PONTHIER yuzu puree
18g
Caster sugar
3g
NH pectin
95g
Total weight
Heat the PONTHIER purees in a saucepan, add the sugar mixed with pectin, bring to a boil for 2 minutes. Transfer to bowl, set aside.
125g
PONTHIER mandarin puree
2g
PONTHIER yuzu puree
30g
Water
20g
Caster sugar
6g
Dehydrated glucose
0,35g
Stabilizer
183.35g
Total weight
Heat the water to 45°C, add the sugar, dehydrated glucose, and stabilizer while whisking, blend, heat until 85°C. Then cool rapidly before adding the PONTHIER purees, let it mature for 24 hours. The next day, blend again before putting it in a Pacojet bowl. Freeze.
110g
PONTHIER yuzu crush
20g
PONTHIER mandarin puree
2,25g
Yellow pectin
18g
Caster sugar
150.25g
Total weight
Mix the PONTHIER yuzu crush with the PONTHIER mandarin puree and place in a saucepan. Bring to a boil, then add the pectin and sugar, cook for two minutes, set aside.
150g
UHT cream
50g
Mascarpone
18g
Icing sugar
¼
Vanilla pod
20g
Imperial mandarin
238g
Total weight
In the mixer’s bowl, place the cream and softened mascarpone, add icing sugar and the inside of the vanilla pod. Whip at medium speed, remove from the mixer when the cream begins to thicken, then add the imperial mandarin? Transfer to a piping bag with a plain tip.
75g
PONTHIER mandarin puree (to yield 62g)
2,5g
Gelatin
75g
Skyr
125g
Whipped cream
15g
Icing sugar
0,5g
Mandarin zest
293g
Total weight
Soak the gelatin in very cold water for 10 minutes. Take fine mandarin zest and microwave them for a short time to dry them out. Slightly reduce the PONTHIER mandarin puree, pour it into a mixing bowl and add the well-drained gelatin, then place it on ice to set while whisking regularly to create a mousse. When the puree starts to set, add the skyr, still keeping the mixing bowl on ice, then finish with the whipped cream and dried mandarin zest. Transfer to a piping bag with a plain tip and refrigerate.
Sheets of phyllo pastry : 6
Fresh mandarins : 2
Cut out ellipses from the phyllo sheets using a cardboard template or a large cookie cutter, you’ll need 10 per serving, and two smaller ones for the top. Quickly fry them in a deep fryer at 170°C, removing them when they begin to color, then drain them on paper towels. Set aside to dry. Start assembling by placing a phyllo sheet, pipe mandarin mousse on top in peaks and a few drops of mandarin gel, cover with another phyllo sheet and pipe mandarin chantilly around the edge to fill the center with yuzu-mandarin compote. Continue building the mille-feuille by alternating these layers and finish the top with the two smaller phyllo sheets with a drop of gel in the center, dust with icing sugar, and place it in the center of the plate. Add a few drops of mandarin gel, garnish with peaks of chantilly and mandarin mousse, as well as fresh mandarin segments. Finish by placing a scoop of sorbet. Serve immediately.
