Mandarin And Nougat

Mandarin And Nougat

Mandarin And Nougat

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

April 1, 2012

Cuisine

serves for

4

total time

2 HR 0 MIN

ingredients

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 dough
140 g
mandarin juice
160 g
metil
2 g
Egg yolk
60 g
Gelatin
1,5 sheets
sugar
35 g
mandarin peel
4 g
Milk
1 l
jasmine tea
16 g
white sesame seed
50 g, toasted
sugar
30 g
water
As needed
white sesame seed
50 g, toasted
sugar
30 g
water
As needed
Flour
80 g
Glucose
45 g
syrup (100%)
100 g
orange blossom water
8 g
almonds
100 g, fresh
sugar
25 g
Cointreau
16 g
mandarin
As needed, fresh
edible flowers
As needed

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

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