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Adjust Servings:
Clementine Marmalade
1 kilogram clementines
150 grams Caster Sugar
250 grams tangerine pulp
Clementine Biscuit
90 grams icing sugar
99 grams almond flour
22 grams Flour
130 grams Eggs
85 grams egg whites
15 grams Caster Sugar
10 grams Oil
2 grams clementine zest
Pain d’Épice Mousse
53 grams pain d’épice gingerbread can be used
250 grams Milk
60 gams egg yolk
65 grams Cream
40 grams honey
0.9 gram pain d’épice spice
7 grams Gelatine
375 grams whipped cream
Pearls of Mulled Wine
250 grams red wine
2.5 grams christmas spice
25 grams Caster Sugar
5 grams orange zest
0.4 gram xanthan gum
8 grams Gelatine
Clementine Sorbet
750 grams clementine juice
250 grams tangerine pulp
100 grams isomalt
100 grams Caster Sugar
6 grams stabilizer
6 grams Gelatine
100 grams trimoline inverted sugar syrup
1 gram citric acid
250 grams Water
Icicle Ball
500 grams Water
2.5 grams cardamom
3 grams anis
1 stick cinnamon
65 grams Sugar
100 grams Butter
50 grams Caster Sugar
25 grams Brown Sugar
5 grams cinnamon powder
0.2 gram Baking Powder
10 grams egg
15 grams Milk
25 grams chopped almonds
150 grams Flour
1.5 grams fleur de sel
  • Serves 15
  • Medium


  • Clementine Marmalade

  • Clementine Biscuit

  • Pain d’Épice Mousse

  • Pearls of Mulled Wine

  • Clementine Sorbet

  • Icicle Ball

  • Linzer



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.


  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.


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

Jean Georges Klein

Chef Jean Geoges Klein is a graduate of the prestigious hotel school of Strasbourg. He is a holder of the B.T.H. promo 69. He perfected his cooking through time in Paris, Evian, Douarnenez, and internships at the Nôtre and Alain Senderens in Paris. At the age of 22, fate entrusted him with the responsibility of Arnsbourg which has been his destiny since then.


Nestled in the magnificent setting of the Northern Vosges near the village of Baerenthal , Arnsbourg owes its very existence to the Vosges forest. Forty years ago the vast building was a simple bistro, a stopping point for loggers. Over time chef Klein’s grandmother and his mother and then himself, refined the dishes on offer and won a Michelin star in 1988. In association with his sister Cathy, chef Klein has continued to move with the times to continue to offer the best to their customers. Their perseverance, their hard work every day, their natural inclination to a tasteful, refined and discreet style is reflected on the plate and in the atmosphere of the room. They were awarded a second Michelin Star in March 1998. Ten years to the day after the first. This was followed by a third Michelin Star in February 2002.

Chef Klein’s Most Important Dates in Life:

  1. 27/10/1950 Birth in Ingwiller
  2. 15/09/1967 Entrance to the Hotel School of Strasbourg
  3. 01.07.1971 After military service, return to the Arnsbourg Indoor (Service)
  4. 06/03/1988 1 Michelin Star
  5. 15.03.1989 After various training kitchens, replaced his mother in Arnsbourg
  6. 06.03.1998 2nd Michelin Star
  7. Membership in 1999 Relais & Châteaux Relais Gourmands under
  8. 01.09.2000 Wedding with Nicole Schnebelen
  9. 12.02.2002 3rd Michelin Star
  10. 2003 Membership Les Grandes Tables du Monde
  11. 29.04.2006 Opening of Hotel K Baerenthal

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