Ingredients
Tangerine confit
tangerines
340g
11.90oz
1.36cup
22.78tbsp
sugar
110g
3.85oz
0.44cup
7.37tbsp
pectin
9g
0.32oz
0.60tbsp
citric acid
to taste
Sponge cake
egg white
1pc
sugar
25g
0.88oz
1.68tbsp
flour
20g
0.70oz
1.34tbsp
baking powder
1/6tsp
butter
20g
0.70oz
1.34tbsp
54.5% dark chocolate
15g
0.53oz
1tbsp
Mousse
gelatin
4g
0.14oz
0.27tbsp
water
24g
0.81fl oz
milk
90g
3.04fl oz
54.5% dark chocolate
130g
4.55oz
0.52cup
8.71tbsp
33% cream
200g
6.76fl oz
powdered sugar
to taste
Chocolate frosting
cocoa butter
50g
1.75oz
3.35tbsp
white chocolate
50g
1.75oz
3.35tbsp
Method
Confit
- Grate the tangerines into a purée and, if necessary, rub through a sieve.
- Mix the sugar with the pectin and sprinkle it into the puree, stirring all the time.
- Bring the puree to a boil and simmer for 1 minute.
- Remove from heat, add citric acid and pour into molds.
- Freeze for 4 hours.
The base
- Melt chocolate and butter and cool.
- Whisk egg whites at medium speed into a thick foam and gradually add sugar. Beat until stiff peaks.
- Sift in the flour with the baking powder and mix gently with a spatula.
- Add the cooled chocolate and mix again, stirring gently.
Mousse
- Soak the gelatin in water.
- Bring milk to a boil, pour the chocolate, and mix.
- Add dissolved gelatine to chocolate, beat with a blender and leave to cool to room temperature.
- Whip the cold cream to soft peaks.
- Add a little of the cream to the chocolate and stir.
- Then pour the chocolate mass into the cream and mix with a spatula.
Assembly
- Pour the mousse into the middle of the mold.
- Place the frozen filling, pour the mousse on top and arrange the cakes.
- Keep in the freezer for at least 10 hours.
Frosting
- Melt cocoa butter and chocolate (color with fat-soluble dyes). The working temperature of frosting is 38 degrees.
- Coat the frozen cakes using the food spray gun.
