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Mandarin And Nougat

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
2H 0MIN
Cuisine

Ingredients

All purpose flour: 100 g

Whole wheat flour: 130 g

Baking powder: 11 g

Salt: 5 g

Eggs: 3

Brown sugar: 400 g

Milk: 250 g

Hazelnut butter: 120 g

Nougat: 140 g

Mandarin juice: 160 g

Methyl: 2 g

Egg yolks: 60 g

Gelatin: 1,5 sheets

Sugar: 35 g

Mandarin zest: 4 g

Milk: 1 l

Jasmine tea: 16 g

Sesame seeds: 50 g, toasted

Sugar: 30 g

Water: As needed

Sesame seeds: 50 g, toasted

Sugar: 30 g

Water: As needed

All purpose flour: 80 g

Glucose: 45 g

Syrup: 100 g

Orange blossom water: 8 g

Almonds: 100 g, fresh

Sugar: 25 g

Cointreau: 16 g

Mandarins: As needed, fresh

Edible flowers: As needed

Mandarin zabaione with nougat biscuit: an amazing dessert recipe by Enoteca Pinchiorri's chefs Italo Bassi and Riccardo Monco

Preparation

Nougat biscuit

Beat the eggs and sugar.

Add the milk and melted hazelnut butter.

Add the dry ingredients and then the nougat dough for last.

Bake in bread tins at 150°C for 25 minutes.

Mandarin zabaione

Blend the mandarin juice with the metil and set aside in a -2°C freezer.

With the egg yolks and sugar, make the zabaione, adding the gelatin when it reaches 40°C.

Put the zabaione in a Planetary mixer (with the opening at 15) and add the mandarin juice and peel.

Orange blossom crunch

Blend everything in a food processor and then bake for 7 minutes at 160°C.

Enoteca Pinchiorri: FDL's gourmet experience

Mandarin zabaione with nougat biscuit: an amazing dessert recipe by Enoteca Pinchiorri's chefs Italo Bassi and Riccardo Monco

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