Le Yeahllow

Le Mandarin

Mandarin Marmalade

Ingredients:

· 125ml mandarin juice

· 250g peeled mandarin

· 150g whole mandarin

· 150g caster sugar (A)

· 25g caster sugar (B)

· 4g NH pectin

Method:

1. Blanch whole mandarins three times, cool in an ice bath, trim the ends, halve, and remove seeds.

2. Process mandarin juice, peeled mandarin, and whole mandarin into a purée.

3. Simmer the purée with caster sugar (A) for 90 minutes, stirring and skimming foam, until reduced by two-thirds.

4. Mix caster sugar (B) with pectin, sprinkle into the purée, and cook for 5 minutes.

Mandarin Insert

Ingredients:

· 300g mandarin marmalade

· 100g mandarin concentrate

· 20g gelatine mass

Method:

Melt the gelatine mass, marmalade, and mandarin concentrate in a bain-marie.

Gluten-Free Sponge

Ingredients:

· 162g egg whites

· 168g caster sugar (A)

· 56g egg yolks

· 67g caster sugar (B)

· 28ml vegetable oil

· 126ml mandarin juice

· 112g rice flour

· 2g salt

Method:

1. Whisk egg yolks, oil, mandarin juice, rice flour, sugar (B), and salt until pale.

2. Beat egg whites with sugar (A) until stiff peaks form. Gently fold into the yolk mixture.

3. Bake in 15cm (1.5cm high) and 10cm (1.5cm high) rings at 160°C for 18 minutes.

4. Brush the cooled sponge with mandarin syrup.

Mandarin Syrup

Ingredients:

· 10g caster sugar

· 20ml water

· 10ml mandarin concentrate

Method:

Boil sugar and water, then mix in the mandarin concentrate.

Ginger Pineapple Jelly

Ingredients:

· 100ml pineapple purée

· 25g caster sugar

· 7.5g fresh ginger

· 18g gelatine mass

· 2ml lime juice

Method:

1. Infuse fresh ginger in the pineapple purée. Boil, then strain.

2. Add caster sugar, lime juice, and gelatine mass.

Dark Chocolate Mousse

Ingredients:

· 57ml milk

· 10g gelatine mass

· 75g dark chocolate (62%)

· 12g milk chocolate (40%)

· 114g semi-cream

Method:

1. Heat the milk, add gelatine, and pour over the chocolate. Blend until smooth.

2. Cool to 32–35°C, then fold in the semi-cream.

Chocolate Dipping

Ingredients:

· 225g white chocolate

· 225g cocoa butter

· 1.5g yellow colour powder

· 0.5g red colour powder

Method:

Melt and blend all ingredients.

Golden Spray

Ingredients:

· 10g kirsch

· 1g gold powder

Method:

Mix evenly.

Gelatine Mass

Ingredients:

· 20g gelatine leaves

· 100ml water

Method:

Soak the gelatine leaves in warm (50–60°C) water for 10 minutes until hydrated. Stir and store in a sanitised, airtight container at +4°C.

Assembly: Mandarin Cake

1. Spread 200g mandarin insert onto the 15cm sponge. Freeze for 30 minutes, then add 100g ginger pineapple jelly on top and freeze. Unmould the insert.

2. Pipe a 2cm layer of chocolate mousse into the mandarin mould, pushing it up the sides. Place the 10cm sponge inside and cover with a 1cm layer of mousse.

3. Add the frozen mandarin insert upside down, cover with mousse, and freeze for 4 hours.

Mandarin Skin Decoration

1. Heat the dipping mix to 30–35°C and dip the mandarin cake.

2. Arrange on a tray and spray with the velvet mix (35–40°C) using an airbrush for texture.

3. Spray with a 50–60°C neutral glaze for a citrus-like texture, followed by a thin layer of golden spray for shine.

4. Heat a sharp hook, melt a hole in the cake, and insert a citrus leaf. Defrost for 2 hours before serving.

Le Yeahllow

14 Claremont Street, South Yarra

366 Little Collins Street, Melbourne

Shop 4, 8 Driver Lane, Melbourne