Preparation
Ingredients
Unsalted Butter 67g
Brown Sugar 67g
Sea Salt Flakes 1g
Almond Powder 85g
Cake Flour 70g
Melted Butter 25g
JACONDE SPONGE
Egg Yolk 70g
Sugar 48g
Bread Flour 45g
Almond Powder 54g
Egg White 83g
Sugar 31g
Unsalted Butter 31g
MANDARIN COMPOTE
Unsalted Butter 8g
Mandarin Puree 150g
Mandarin segments 150g
Sugar 50g
Gelatin Mass 24g
Orange Blossom 2.5g
Vanilla Paste 1g
CREAM CHEESE MOUSSE
Cream Cheese 360g
Sugar 55g
Cream 32g
Milk 32g
Whipped Cream 400g
Lemon Juice 14g
Lemon Zest 1g
Gelatin Mass 20g
Orange Blossom 4g
Vanilla Paste 2g
Recipe
Download pdf (4kB)Buttery Streusel
Rub in Method except melted butter to make a streusel. Bake at 165c till golden brown. After cool down add in melted butter.
Jaconde Sponge
Make meringue with egg white and sugar, keep in chiller. Make sabayon with egg yolk and sugar. Fold in dry ingredients to sabayon, follow by meringue. Lastly, take a small portion of egg mixture mix with melted buter and fold all well together. Bake 170c for 15 mins.
Mandarin Compote
Melted the butter and add in mandarin segments, puree and sugar warm to 65c. Add in vanilla paste, gelatin and orange blossom.
Cream Cheese Mousses
Blend cream cheese, sugar, cream, milk, lemon zest, lemon juice, orange blossom and vanilla paste till soft. Fold in whipped cream into cheese mixture. Mix a small portion with gelatin and make it hot. Add in Cheese Mousses Mixture.