Sorbet-filled mandarins
A creation of Alexis Beaufils
Alexis Beaufils, Pastry Chef at the Brach hotel in Paris who won the International Confectionary Art Competition in 2022 alongside Florence Lesage. He is graduated from Versailles CFA and started as apprentice at Dalloyau then Pastry Sous-Chef Junior for Yann Brys. He also worked as Pastry Sous-Chef at Ledoyen Pavillon and Mandarin Oriental.
Ingredients
Mandarin sorbet
600 g Mandarin puree
2 g Mandarin zests
126 g Water
160 g Caster sugar
80 g Atomised glucose
20 g Invert sugar
10 g Dry milk powder
3,5 g Stabilising agent
Mandarin leaf ‘granitea’
400 g Water
100 g Sugar
9 g Black tea
1 piece Cinnamon stick
2 g Star anise
50 g Lemon puree
10 g Mandarin leaf
Mandarin marmalade
750 g Fresh mandarins
Qs Water
6 g Salt
300 g Caster sugar
450 g Mandarin puree
1,5 g Mandarin zest
1 Vanilla pod
Tea soufflé meringue
300 g Egg whites
300 g Caster sugar
300 g Icing sugar
10 g Black tea
Pear-mandarin condiment
200 g William pear high fruit compote
60 g Mandarin slices
2 g Mandarin zests
100% mandarin orange puree
Andros Chef mandarin orange puree 100% has a light orange colour and a natural sweetened taste thanks to its Sicilian mandarin oranges. Used for beverages and sorbets, it had a light sour touch to desserts. Packed in a 1kg tub.
Discover our products range 100% pureePreparation steps
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Mandarin sorbet
Make a syrup with the water and mandarin zests, at 40°C. Add the sugars and stabilisers. Pasteurise at 85°C, then pour onto the frozen mandarin purée and blend. Leave to mature, then turbine.
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Mandarin leaf ‘granitea’
Heat the water to 80°C, then infuse the tea with the mandarin leaves and spices for 3 minutes. Strain, then pour onto the lemon purée and sugar. Pour into a rimmed mould and freeze. Once frozen, scrape into a pre-frozen recipient using a fork.
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Mandarin marmalade
Cut the mandarins into 8, rinse, and blanch by placing them in cold water before bringing to a boil. Drain, rinse and then blanch again – this time using the salt. Drain and rinse. Add the mandarin purée, the vanilla and enough cold water to just cover the mandarins, then cook until soft. Leave to drain for 2 hours without rinsing. Add the sugar and mandarin zests, then blend lightly.
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Tea soufflé meringue
Make a tea powder using a Robot-Coupe. Whisk the egg whites with the caster sugar added in 2 parts. Once the whites are firm, add the icing sugar with the sakura tea powder. Dust with tea before cooking at 120°C for 3 minutes, then at 100°C to dry.
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Pear-mandarin condiment
Zest and supreme the mandarins, then gently combine with the Andros Pear High Fruit Compote.
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Assembly
Slice off the top quarter of the mandarin, remove the pulp using a spoon and press for the sorbet. Once the mandarin has been emptied and frozen, place meringue shards in the bottom of the shell together with a dot of marmalade. Make a pear condiment centre and pipe the mandarin sorbet around it. Finish with the ‘granitea’.
Processus :
Mandarin sorbet 40 g
Mandarin leaf ‘granitea’ 10 g
Mandarin marmelade 15 g
Pear-mandarin condiment 25 g
Tea soufflé meringue 4 g
