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