Gastronomixs

Tangerine and Guanaja namelake

Namelake is Japanese for 'very tender' and is a name conjured up by the patissier Frederique Bau for the new structure he created. It inspired Hidde de Brabander to create a special recipe based on tangerines.

Tangerine and Guanaja namelake

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Ingredients

200

g

tangerine juice

10

g

glucose syrup

250

g

chocolate 

9

g

gelatine, Guanaja 70%

400

g

cream

Preparation method

  • Melt the chocolate in a bain-marie.
  • Soak the gelatine sheets in cold water.
  • Mix the tangerine juice with the glucose syrup and allow to boil.
  • Allow the gelatine to dissolve in the mixture.
  • Add the melted chocolate to the mixture.
  • Then add the cream.
  • Leave the mixture to cool and firm up overnight. 

Serving suggestions

  • As part of a dessert, e.g. with exotic fruit and yoghurt.
  • As part of the friandises.

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