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Xmas spices

An inspirational recipe for the festive season.

Dessert Mousse mandarin

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Ingredienser

Chocolate cream

500 ml Debic Chocolat Mousse

Mandarin jelly

600 ml mandarin coulis

40 g sugar

8 g gelatin sheets

Almond cream

350 ml Debic Panna Cotta

350 g full-fat yoghurt

350 g almond paste

Almond praline

100 g almonds

50 g sugar

2 g salt

Debic-produkter som används

Chokladmousse 1L Debic

Med äkta Belgisk mjölkchoklad
Smidig att förbereda, 4 enkla steg
Bara fantasin sätter gränsen för kombinationer och smaksättningar so

Panna Cotta 1L Debic

Lågt portionspris
Spar tid, enkel med ett säkert resultat
Klarar smaksättning av både syror och alkohol

Tillredning

Mandarin jelly

Soak the gelatin sheets in cold water.

Mix the mandarin coulis and sugar and heat to 50°C.

Add the soaked gelatin and cool to room temperature.

Almond cream

Melt the panna cotta and mix with the almond paste and yoghurt.

Store in the refrigerator.

Place the verrines in an egg rack and fill with almond cream. Put in the freezer. Once set, add the jelly. Leave to set again in the freezer.

Almond praline

Roast the almonds in a frying pan, add salt and caramelise with sugar.

Chocolat cream

Whip the chocolate cream until light and airy and add on top of the jelly.

Store the verrines in the refrigerator.

Garnering

Decorate with almond praline and clean-cut mandarin segment.

Receptetiketter Dessert Mousse mandarin Dinner Evening parfait

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