Ingredients

Tangerine confit
tangerines
1.25 cup
340 g
11.90 oz
11.22 fl oz
sugar
0.50 cup
110 g
3.85 oz
3.63 fl oz
pectin
0.50 tbsp
9 g
0.32 oz
0.30 fl oz
citric acid
to taste
Sponge cake
egg white
1 pc
sugar
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
flour
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
baking powder
1/6 tsp
0.82 ml
butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
54.5% dark chocolate
1 tbsp
15 g
0.52 oz
0.50 fl oz
Mousse
gelatin
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
water
1.50 tbsp
24 g
0.84 oz
0.79 fl oz
milk
0.25 cup
90 g
3.15 oz
2.97 fl oz
54.5% dark chocolate
0.50 cup
130 g
4.55 oz
4.29 fl oz
33% cream
0.75 cup
200 g
7 oz
6.60 fl oz
powdered sugar
to taste
Chocolate frosting
cocoa butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
white chocolate
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

Confit

  1. Grate the tangerines into a purée and, if necessary, rub through a sieve.
  2. Mix the sugar with the pectin and sprinkle it into the puree, stirring all the time.
  3. Bring the puree to a boil and simmer for 1 minute.
  4. Remove from heat, add citric acid and pour into molds.
  5. Freeze for 4 hours.

The base

  1. Melt chocolate and butter and cool.
  2. Whisk egg whites at medium speed into a thick foam and gradually add sugar. Beat until stiff peaks.
  3. Sift in the flour with the baking powder and mix gently with a spatula.
  4. Add the cooled chocolate and mix again, stirring gently.

Mousse

  1. Soak the gelatin in water.
  2. Bring milk to a boil, pour the chocolate, and mix.
  3. Add dissolved gelatine to chocolate, beat with a blender and leave to cool to room temperature.
  4. Whip the cold cream to soft peaks.
  5. Add a little of the cream to the chocolate and stir.
  6. Then pour the chocolate mass into the cream and mix with a spatula.

Assembly

  1. Pour the mousse into the middle of the mold.
  2. Place the frozen filling, pour the mousse on top and arrange the cakes.
  3. Keep in the freezer for at least 10 hours.

Frosting

  1. Melt cocoa butter and chocolate (color with fat-soluble dyes). The working temperature of frosting is 38 degrees.
  2. Coat the frozen cakes using the food spray gun.