WINTER CLEMENTINES (CLÉMENTINE OU SENSATIONS HIVERNALES)

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Clementine Marmalade

1. Wash fruits.
2. Cut the fruit into quarters.
3. Cook with sugar and pulp 30 minutes
4. Drain and mix.
5. Set aside.

Clementine Biscuit

1. Mix all ingredients except sugar and egg whites.
2. Beat the egg whites and sugar.
3. Fold into the other mix.
4. Spread on Silpat (silicone mat) and cook for 6 minutes at 220 ° c.
5. Remove from the oven and cover with baking paper.
6. Spread the clementine marmalade over.
7. Roll and place in freezer.

Pain d’Épice Mousse

1. Make a custard.
2. Add gelatine.
3. Mix lightly.
4. Cool.
5. Fold in whipped cream.
6. Line charlotte molds (half spheres) with clementine biscuit.

Pearls of Mulled Wine

1. Boil the wine, sugar and spices .
2. Strain through fine chinois.
3. Add the gelatin and gum.
4. Cool to 25 ° c.
5. Put droplets in liquid nitrogen.
6. Reserve.

Clementine Sorbet

1. Make a syrup.
2. Add the juice.
3. Mix.
4. Set for 12 hours.
5. Freeze in Pacojet container.

Icicle ball

1. Make a syrup.
2. Infuse for 30 mins.
3. Strain through fine chinois.
4. Put 65 ml in a flask.
5. Inflate to 12 cm in diameter.
6. Close.
7. Roll rapidly in nitrogen.
8. Leave in freezer for 4 hours.
9. Remove the flask.
10. Cut up.

Linzer

1. Cream butter and sugar with cinnamon.
2. Add eggs and milk.
3. Add the flour, baking powder, almonds and salt.
4. Let stand for 24 hours.
5. Spread out to a thickness of 2 mm.
6. Bake for 15 minutes at 155 °c and 10 min at 145 °c.
7. Remove from the oven and dust with cocoa butter.

Assembly

1. Add sorbet on the top of the clementine and mulled wine pearls.
2. Place the icicle ball on at the last moment.