Ingredients
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’épicegingerbread 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 trimolineinverted 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
Linzer
- 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
Directions
Clementine Marmalade
- Wash fruits.
- Cut the fruit into quarters.
- Cook with sugar and pulp 30 minutes
- Drain and mix.
- Set aside.
Clementine Biscuit
- Mix all ingredients except sugar and egg whites.
- Beat the egg whites and sugar.
- Fold into the other mix.
- Spread on Silpat (silicone mat) and cook for 6 minutes at 220 ° c.
- Remove from the oven and cover with baking paper.
- Spread the clementine marmalade over.
- Roll and place in freezer.
Pain d’Épice Mousse
- Make a custard.
- Add gelatine.
- Mix lightly.
- Cool.
- Fold in whipped cream.
- Line charlotte molds (half spheres) with clementine biscuit.
Pearls of Mulled Wine
- Boil the wine, sugar and spices .
- Strain through fine chinois.
- Add the gelatin and gum.
- Cool to 25 ° c.
- Put droplets in liquid nitrogen.
- Reserve.
Clementine Sorbet
- Make a syrup.
- Add the juice.
- Mix.
- Set for 12 hours.
- Freeze in Pacojet container.
Icicle ball
- Make a syrup.
- Infuse for 30 mins.
- Strain through fine chinois.
- Put 65 ml in a flask.
- Inflate to 12 cm in diameter.
- Close.
- Roll rapidly in nitrogen.
- Leave in freezer for 4 hours.
- Remove the flask.
- Cut up.
Linzer
- Cream butter and sugar with cinnamon.
- Add eggs and milk.
- Add the flour, baking powder, almonds and salt.
- Let stand for 24 hours.
- Spread out to a thickness of 2 mm.
- Bake for 15 minutes at 155 °c and 10 min at 145 °c.
- Remove from the oven and dust with cocoa butter.
Assembly
- Add sorbet on the top of the clementine and mulled wine pearls.
- Place the icicle ball on at the last moment.
