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Tangerine blancmange pudding, tarragon jelly, mandarin and lime fruit salad

Brunch, Vegetarian, Gluten free, Sweet, Cream, Fruits

Blanc Manger à la mandarine, gelée d'estragon, salade de mandarine et lime

Ingredients

Recipe for 4 persons

Blancmange pudding

500 Ml
Mandarine purée
125 Gr
Sugar
5 Leaf(ves)
Gelatin
250 Gr
Plain greek yogurt 0%
300 Gr
Whipped cream

Tarragon jelly

85 Ml
Baumé syrup
350 Ml
Hydromel wine
4 Sprig(s)
Tarragon
6 Leaf(ves)
Gelatin

Fruits salad

50 Ml
Mandarine purée
25 Ml
Baumé syrup
2 Unit(s)
Manadarine
2 Unit(s)
Lime zest(s)

Preparation time: 60 min

  • Pudding

    Bring to a boil the tangerine puree with the sugar for 3 to 5 minutes. Remove from heat and add the rehydrated gelatine leaf.

    Let cool down in the fridge, add the yogurt and the whipped cream. Pour in little glass jars.

  • Tarragon and meat jelly

    Bring to a boil the syrup (25 Beaumé) with tarragon leaves, blend in a blender and let infuse aside.

    When cool, filter with a sieve. Reheat at 60°C, remove from heat and add the rehydrated gelatine, mix well, add the wine, mix well again.

    When the jelly has cool down, pour on the blancmange (max ¼ inch).

    Let set in the fridge.

     

  • Fruits salad

    In a bowl, mix the syrup, the tangerine puree, tangerine pieces.

    Pour a spoon of fruit in the middle of the jelly, garnish with fresh tarragon leaves and lime zests

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