Mandarin And Nougat

Name: Mandarin And Nougat
Total time: 2 h
Yield: 4
Cuisine: Italian
Ingredients: All purpose flour; Whole Wheat Flour; Baking Powder; Salt; Eggs; Brown sugar; Milk; Hazelnut Butter; Nougat; Mandarin Juice; Methyl; Egg yolks; Gelatin; Sugar; Mandarin Zest; Milk; Jasmine Tea; Sesame seeds; Sugar; Water; Sesame seeds; Sugar; Water; All purpose flour; Glucose; Syrup; Orange Blossom Water; Almonds; Sugar; Cointreau

Mandarin zabaione with nougat biscuit: an amazing dessert recipe by Enoteca Pinchiorri's chefs Italo Bassi and Riccardo Monco

01 April, 2012

Cuisine

Italian

serves for

total time

2 HR 0 MIN

ingredients

All purpose flour

100 g

Whole wheat flour

130 g

Baking powder

11 g

Salt

5 g

Eggs

Brown sugar

400 g

Milk

250 g

Hazelnut butter

120 g

Nougat

140 g

Mandarin juice

160 g

Methyl

2 g

Egg yolks

60 g

Gelatin

1,5 sheets

Sugar

35 g

Mandarin zest

4 g

Milk

1 l

Jasmine tea

16 g

Sesame seeds

50 g, toasted

Sugar

30 g

Water

As needed

Sesame seeds

50 g, toasted

Sugar

30 g

Water

As needed

All purpose flour

80 g

Glucose

45 g

Syrup

100 g

Orange blossom water

8 g

Almonds

100 g, fresh

Sugar

25 g

Cointreau

16 g

Mandarins

As needed, fresh

Edible flowers

As needed

Preparation

Nougat biscuit
Beat the eggs and sugar.
Add the milk and melted hazelnut butter.
Add the dry ingredients and then the nougat dough for last.
Bake in bread tins at 150°C for 25 minutes.

Mandarin zabaione
Blend the mandarin juice with the metil and set aside in a -2°C freezer.
With the egg yolks and sugar, make the zabaione, adding the gelatin when it reaches 40°C.
Put the zabaione in a Planetary mixer (with the opening at 15) and add the mandarin juice and peel.

Orange blossom crunch
Blend everything in a food processor and then bake for 7 minutes at 160°C.

Enoteca Pinchiorri: FDL's gourmet experience

Topic

Chef's recipe

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