The mandarin

Original recipe by Jean-François Acket - The Mandarin

Original recipe by Jean-François Acket.

 

Recipe for 18 individual cakes, 6.5 cm in diameter and 4.5 cm high.

Sautéed and caramelised apricots

  • Butter - 100 g
  • Sugar - 100 g
  • 10 apricots, cut into pieces

Melt the butter. Add the sugar and caramelise. Mix in and cook the chopped apricots. Set aside.

Apricot and passion fruit gelée

  • Apricot purée - 250 g
  • Passion fruit purée - 250 g
  • Sugar - 160 g
  • Cornflour - 33 g
  • Gelatine leaves - 60 g

Heat the apricot purée, passion fruit purée and sugar, then mix in the cornflour. Heat to 85 °C. Add the soaked and drained gelatine leaves. Set aside.

Pistachio financier sponge

Makes one 780 g tray.
Mix to form a smooth paste:

Sift the flour and add the baking powder.

Mix with the melted butter until it reaches a hazelnut colour. Bake in a tin at 200 °C for about 8 minutes.

Light Cointreau® praline mousse

  • Sugar - 40 g
  • Water - 20 g
  • Egg yolks - 70 g
  • Sugar - 100 g
  • Water - 30 g
  • Egg whites - 50 g
  • Single cream - 300 g
  • Gelatine leaves - 6 g
  • Almond praline - 55 g
  • Cointreau® 60º - 40 g

Make a bombe paste with 40 g sugar, 20 g water and 70 g egg yolks. Make an Italian meringue with 100 g sugar, 30 g water and 50 g egg whites. Whip the single cream.
Mix the bombe paste with the melted gelatine sheets, the almond praline and the Cointreau® 60º.
Add the meringue and the whipped cream.

Assembly and finishing

Line up the rings on a sheet of plastic. Arrange some pieces of sautéed apricots. Cover with the gelée and place a piece of sponge cake on top. Pour in the light mousse and finish by placing a slice of sponge cake on top. Freeze. Turn out and decorate the sides with chocolate shavings and the top with half an apricot, chocolate, pistachios, etc.

 

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