Mandarin cream

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Mandarin cream
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Mandarin cream

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: ItalianDifficulty: Media
Rations

4

rations
Preparation time

20

minutes
Cooking time

0

minutes
Calories

352

kcal/ration
Cooling time

1

hour 
Total time

1

hour 

20

minutes

Imagine relaxing to your favorite music while preparing the refreshing sweetness that is our Mandarin Cream. A delicious blend of fresh mandarin oranges, smooth mascarpone, creamy ricotta, a subtle enough hint of cinnamon and the crunch of toasted hazelnuts, all served with a layer of cat's tongue cookies. It will invite your taste buds to join you in a delicious and sensual dance.

Simple yet luxurious, it is the perfect dessert for any occasion. Do you dare to experience this symphony of flavor? Play your favorite playlist and start cooking!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 3 Eggs

  • 100 gr Mascarpone

  • 0,5 c.c. Teaspoon Cinnamon

  • Cat Tongue Cookies

  • 150 gr Ricotta

  • 100 gr Sugar

  • 4 Mandarins

  • Handful of Roasted, Peeled and Chopped Hazelnuts

Pasos

  • Preparation of the mandarin cream
  • Grate the peel of two tangerines and squeeze the juice.
  • Separate the whites from the yolks and add a pinch of salt to the whites.
  • Whip the egg whites until stiff with the help of a whisk.
  • Whip the egg yolks together with the sugar in a bowl. Then add the ricotta, mascarpone and mandarin juice.
  • Slowly fold the beaten egg whites into the previous mixture, mixing gently and carefully.
  • Preparation and assembly of the cream cups
  • Add the cinnamon and grated tangerine peel to the mixture.
  • Peel the other two mandarins and chop them into small pieces.
  • Distribute the mandarin pieces in the bottom of individual glasses.
  • Pour the mandarin cream over the mandarin pieces in each glass.
  • Decorate the creams with some chopped hazelnuts and set aside in the refrigerator for a while to cool and settle the flavors.
  • Serve the mandarin cream accompanied by cat's tongue cookies.

Notas

  • When separating the egg whites from the yolks, make sure they do not mix. Any remaining yolk can prevent the egg whites from beating well, which is crucial to the texture of the cream.
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  • Whisk the yolks and sugar until they turn a light color and the texture is smooth. This ensures that the sugar is well incorporated, which is essential for the final texture of the dessert.
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  • It is important that you reserve the mandarin cream in the refrigerator before serving so that it takes on a good consistency. Time in the refrigerator allows the flavors to blend and the texture to settle.
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  • Make sure to use fresh, juicy mandarins for the best flavor and aroma. The quality of the mandarins can make a big difference in the flavor and aroma of the dessert.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 120g
  • Total number of serves: 4
  • Calories: 352kcal
  • Fat: 22.5g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 134.5mg
  • Sodium: 18mg
  • Carbohydrates: 38.5g
  • Fiber: 9.3g
  • Sugar: 34.25g
  • Protein: 8.5g
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Key points of the recipe

  1. Whipping the egg whites and egg yolks: Be sure to whip the egg whites and egg yolks with the sugar until they are well integrated and have the right texture. This is crucial for the final consistency of the cream.
  2. Incorporation of ingredients: When adding the whipped egg whites to the egg yolk mixture, do so in a gentle, enveloping manner to prevent them from dropping and losing the incorporated air, which ensures the fluffy texture of the cream.
  3. Refrigeration: Let the cream cool in the refrigerator for at least one hour before serving. This allows the flavors to blend and the cream to reach the desired consistency, enhancing the tasting experience.

Pairing with wine

For a creamy and refreshing dessert such as tangerine cream, it could be perfectly paired with a Moscato d’Asti, a semi-sparkling, sweet, low alcoholic Italian wine. This wine, made from Moscato Bianco grapes, often presents citrus and floral notes that would complement well the freshness of the tangerine and the creaminess of the cheese.

In addition, its light sweetness and freshness would balance the richness and sweetness of the cream and cookies, while its effervescence would help cleanse the palate. Remember that Moscato d’Asti should be served chilled to accentuate its freshness.

However, strong, dry red wines such as a Cabernet Sauvignon should be avoided, as their high level of tannins and strong, robust flavor profile can overwhelm a soft, delicate dessert such as mandarin cream.

Beer pairing

This mandarin cream recipe has a citrus flavor mixed with a cheese and egg base, a touch of cinnamon and a crunchy finish provided by the hazelnuts. It is also a sweet recipe due to the sugar and the mandarins themselves. Because of these components, it would be ideal to pair this recipe with a Belgian-style wheat beer, specifically a Witbier.

Witbier beers are known for their citrus notes and light spice flavor, which would complement the citrus flavor of tangerine and cinnamon in the recipe. In addition, wheat beers tend to be light and refreshing, which would provide a nice counterpoint to the richness of the ricotta and mascarpone in the recipe.

In addition, Witbier is often served with a slice of orange, so citrus flavors are already well associated with this type of beer.

On the other hand, we should avoid pairing this recipe with very bitter beers such as an IPA, as their intense and bitter flavor could clash with the sweet and delicate flavor of the mandarin cream.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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