John Myers
Spiced Tangerine with Tangerine Sorbet, Thyme Ice Cream and Butter Crumble
The perfect spiced tangerine with tangerine sorbet, thyme ice cream and butter crumble recipe with a picture and simple step-by-step instructions.
- 1 kg Organic mandarins
- 1 Star anise
- 1 Cinnamon stick
- 1 Vanilla pod
- 200 ml Syrup
- 1 leaf Gelatin
- Xanthan gum
- 400 ml Cream
- 50 g Preserving sugar 1: 1
- 4 Egg yolk
- 1 bunch Fresh thyme
- 62,5 g Butter
- 62,5 g Sugar
- 125 g Flour
- Blanch the tangerines in boiling water. Cool down briefly in ice water. Remove the nubsies. Vacuum seal with cinnamon, star anise, vanilla and syrup and cook for two and a half hours at 90 ° C.
- Remove from the vacuum bag and collect the stock. Cut the peel crosswise on at least 4 mandarins with a very sharp knife and pull out the mandarin fillets with tweezers.
- Put the remaining mandarins in the juicer without any spices. Mix the juice with the stock. Soak gelatine, squeeze it out and stir into the mandarin sauce. Mix in the xanthan gum using a blender. Put everything in the sorbet animals (ice cream machine) and make the sorbet.
- Put the sorbet in a piping bag and squirt into the hollowed out mandarins. Freeze. Then remove from the freezer to serve, quarter and let thaw. Sometimes the mandarins are too small to quarter, then halve.
- Bring the thyme with the cream to the boil, let it cool and let it steep in the fridge for one night.
- Strain the thyme cream and cook with the preserving sugar for 4 minutes. Mix the egg yolks with the mixer. Slowly pour in the cream little by little. Peel to the rose and put in the ice cream maker.
- Knead the flour, butter and sugar into crumbles and bake in the oven at approx. 180 ° C. Attention, that’s quick, always check it out.
- The dish actually belongs in a “very difficult” category, but the KB was not interested in this.
Facebook Comments