Gastronomixs

Tangerine crémeux

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

Tangerine crémeux

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Ingredients

500

g

tangerine juice 

100

g

egg yolk 

50

g

sugar

500

g

chocolate, Guanaja 70%

 

Preparation method

  • Combine the tangerine juice, suga and egg yolk.
  • Heat the mixture in a bain-marie or thermo blender until it reaches a temperature of 82 °C.
  • Pour over the chocolate and allow the ingredients to emulsify (mix together).
  • Pour into a container and allow to set in the fridge.

Serving suggestions

  • As part of a dessert, e.g. with tangerine slices, lemon gel, and tarragon powder.
  • As part of the friandises.

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