Gastronomixs

Mandarine Napoleon ice pearls

This is a variation on the popular Solero Shots. Although it can only be made using liquid nitrogen, it is very easy to prepare in advance in large quantities. 

Mandarine Napoleon ice pearls

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Ingredients

300

g

tangerine juice

100

g

Mandarine Napoleon

20

g

invert sugar

5

drops

tangerine oil

2

g

xanthan gum

Preparation method

  • Mix the tangerine juice, Mandarine Napoleon, invert sugar, and tangerine oil.
  • Measure the xanthan gum accurately using a precision scale and add to the tangerine juice.
  • Mix with a hand blender so that it binds, taking care not to add air.
  • Pour into a squeeze bottle.
  • Allow drops to fall into the liquid nitrogen and freeze completely.
  • Scoop the pearls out of the nitrogen, transfer to an ice cold container, and place in the freezer.
  • Leave in the freezer for several hours to reach a suitable temperature for eating.

Serving suggestions

  • As a garnish for game and poultry starters.
  • As part of a dessert with chocolate.
  • As a dessert amuse-bouche. Serve in a small cone so that guests can eat the pearls like Solero Shots.

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