Mandarin Mousse Individual Desserts with Peach Compote by @cakeofgina_

1h52

12 servings

1 tsp

Mandarin paste flavoring

🍫

150 g

White chocolate

🧀

200 g

Mascarpone

🥛

180 ml

Fresh cream

🍮

6 g

Gelatin sheets

🍑

150 g

Peaches

🍬

1 tbsp

Sugar

🍋

Lemon juice

🌾

250 g

00 flour

🧈

150 g

Butter

🍬

100 g

Powdered sugar

🥚

2

Egg yolks

🍋

Lemon zest

🍦

Vanilla

🧂

Salt

🍫

Yellow cocoa butter spray

🍬

Sugar flowers

Velvet spray

  1. Pour

    For the compote, pour the cubed peaches into a saucepan with the sugar and lemon juice.

  2. Cook

    Cook for 10 minutes until softened.

  3. Freeze

    Once cooled, freeze into small half-spheres to insert later into the center of the individual desserts.

  4. Melt

    Melt the white chocolate and mix in the mascarpone at room temperature, stirring well.

  5. Add

    Add a teaspoon of mandarin paste flavoring.

  6. Dissolve

    Dissolve the rehydrated gelatin in the 25g of hot cream and mix into the mixture.

  7. Fold

    Gently fold in the semi-whipped cream and pour into the Decorflex silicone molds.

  8. Insert

    Insert the previously frozen compote into the center, level off, and place in the freezer for 4 hours.

  9. Rub

    For the shortcrust base, rub the flour and sugar with the cold butter and flavorings until sandy.

  10. Salt

    Add the egg yolks and salt, and form a smooth dough ball.

  11. Roll

    Roll out the dough between two sheets of baking paper to a thickness of 3mm.

  12. Cut

    Leave in the fridge for one hour, then cut out rounds and bake for about 12 minutes.

  13. Spray

    Unmold the half-spheres and color with Velvet spray.

Mandarin Mousse Individual Desserts with Peach Compote by @cakeofgina_

1h52

12 servings

1 tsp

Mandarin paste flavoring

🍫

150 g

White chocolate

🧀

200 g

Mascarpone

🥛

180 ml

Fresh cream

🍮

6 g

Gelatin sheets

🍑

150 g

Peaches

🍬

1 tbsp

Sugar

🍋

Lemon juice

🌾

250 g

00 flour

🧈

150 g

Butter

🍬

100 g

Powdered sugar

🥚

2

Egg yolks

🍋

Lemon zest

🍦

Vanilla

🧂

Salt

🍫

Yellow cocoa butter spray

🍬

Sugar flowers

Velvet spray

Preparation Steps

  1. Step 1/13

    For the compote, pour the cubed peaches into a saucepan with the sugar and lemon juice.

    🍑Peaches
    🍬Sugar
    🍋Lemon juice
    🍲Saucepan

  2. Step 2/13

    Cook for 10 minutes until softened.

    🍑Peaches
    🍬Sugar
    🍋Lemon juice
    🍲Saucepan

  3. Step 3/13

    Once cooled, freeze into small half-spheres to insert later into the center of the individual desserts.

  4. Step 4/13

    Melt the white chocolate and mix in the mascarpone at room temperature, stirring well.

    🍫White chocolate
    🧀Mascarpone
    🥣Mixing bowl
    🥄Spatula

  5. Step 5/13

    Add a teaspoon of mandarin paste flavoring.

    Mandarin paste flavoring
    🥣Mixing bowl
    🥄Spatula

  6. Step 6/13

    Dissolve the rehydrated gelatin in the 25g of hot cream and mix into the mixture.

    🍮Gelatin sheets
    🥛Fresh cream
    🥣Mixing bowl
    🥄Spatula

  7. Step 7/13

    Gently fold in the semi-whipped cream and pour into the Decorflex silicone molds.

    🥛Fresh cream
    🥣Mixing bowl
    🥄Spatula
    Silicone molds (Decorflex)

  8. Step 8/13

    Insert the previously frozen compote into the center, level off, and place in the freezer for 4 hours.

    Silicone molds (Decorflex)

  9. Step 9/13

    For the shortcrust base, rub the flour and sugar with the cold butter and flavorings until sandy.

    🌾00 flour
    🍬Powdered sugar
    🧈Butter
    🍋Lemon zest
    🍦Vanilla
    🥣Mixing bowl

  10. Step 10/13

    Add the egg yolks and salt, and form a smooth dough ball.

    🥚Egg yolks
    🧂Salt
    🥣Mixing bowl

  11. Step 11/13

    Roll out the dough between two sheets of baking paper to a thickness of 3mm.

    🥖Rolling pin
    📜Baking paper

  12. Step 12/13

    Leave in the fridge for one hour, then cut out rounds and bake for about 12 minutes.

    🍪Cookie cutter
    📜Baking paper

  13. Step 13/13

    Unmold the half-spheres and color with Velvet spray.

    Velvet spray

Composition

Ingredients

Types

Flavoring, Confectionery, Dairy, Gelling agent, Fruit, Sweetener, Grain, Eggs, Spices

Ingredients

Mandarin paste flavoring, White chocolate, Mascarpone, Fresh cream, Gelatin sheets, Peaches, Sugar, Lemon juice, 00 flour, Butter, Powdered sugar, Egg yolks, Lemon zest, Vanilla, Salt, Yellow cocoa butter spray, Sugar flowers, Velvet spray

Notes

Mandarin paste flavoring (paste-form mandarin aroma), Fresh cream (for the mousse, semi-whipped, to dissolve the gelatin), Gelatin sheets (130 bloom), Peaches (cubed, for the compote), Sugar (for the peach compote), Lemon juice (juice of half a lemon, for the compote), 00 flour (for the shortcrust base), Butter (cold, for the shortcrust base), Vanilla (flavoring for the pastry, amount not given), Salt (a pinch, for the pastry)

Allergens

Milk, Soy, Gluten, Eggs

Dietetics

Dietary regimen

to inform

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 38g, Fat: 27g, Fiber: 1.5g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 95mg, Sodium: 120mg, Potassium: 150mg, Phosphorus: 90mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 4mg, Vitamin D: 0.3mcg, Vitamin B2 (Riboflavin): 0.15mg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

22 minutes

Overall

1 hour 52 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Summer Dinner Party, Make-ahead Summer Dessert

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Smooth, Crunchy, Frozen Center

Flavors

Mandarin Citrus, Sweet, Fruity Peach, Creamy, Buttery

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : up to 2 months (store mousse portions covered in an airtight container before adding the pastry base,keep frozen until ready to serve), fridge : up to 2 days (once assembled with pastry base and decorated, store in the fridge and consume within a couple of days for best texture), room temperature : 30 minutes before serving (let soften slightly out of the freezer before eating for a creamier texture)