Preview

Tangerine blancmange pudding, tarragon jelly, mandarin and lime fruit salad

Brunch, Vegetarian, Gluten free, Sweet, Cream, Fruits

Blanc Manger à la mandarine, gelée d'estragon, salade de mandarine et lime

Ingredients

Recipe for 4 persons

Blancmange pudding

500 Ml

Mandarine purée

125 Gr

Sugar

5 Leaf(ves)

Gelatin

250 Gr

Plain greek yogurt 0%

300 Gr

Whipped cream

Tarragon jelly

85 Ml

Baumé syrup

350 Ml

Hydromel wine

4 Sprig(s)

Tarragon

6 Leaf(ves)

Gelatin

Fruits salad

50 Ml

Mandarine purée

25 Ml

Baumé syrup

2 Unit(s)

Manadarine

2 Unit(s)

Lime zest(s)

Preparation time: 60 min

Pudding

Bring to a boil the tangerine puree with the sugar for 3 to 5 minutes. Remove from heat and add the rehydrated gelatine leaf.

Let cool down in the fridge, add the yogurt and the whipped cream. Pour in little glass jars.
Tarragon and meat jelly

Bring to a boil the syrup (25 Beaumé) with tarragon leaves, blend in a blender and let infuse aside.

When cool, filter with a sieve. Reheat at 60°C, remove from heat and add the rehydrated gelatine, mix well, add the wine, mix well again.

When the jelly has cool down, pour on the blancmange (max ¼ inch).

Let set in the fridge.
Fruits salad

In a bowl, mix the syrup, the tangerine puree, tangerine pieces.

Pour a spoon of fruit in the middle of the jelly, garnish with fresh tarragon leaves and lime zests