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Little Pots of Mandarin Cream

The best way to finish a good meal is with dessert, wouldn't you say? Ingredients for 6 people for the shortcrust pastry: 200g wheat flour. 30g almond flour (ground raw almonds). 90g icing sugar. 1 whole egg. 100g butter, at room temperature. a pinch of salt. for the mandarin cream: 150g mandarin juice. grated zest of one mandarin. 70g butter. 150g sugar. 3 whole eggs. for the candied peel: mandarin peel, cut into thin strips. 100g water. 40g sugar. you'll also need: round molds about 8cm in diameter. one or two mandarins to garnish the cream. Preparation Start by candying the peel . Put the strips of peel in a saucepan with the water and sugar, set it over the heat, and let it simmer gently until the water reduces and the peel turns glossy. Preheat your oven to 180°C. To make the shortcrust pastry , combine the butter with the sifted flour, almond flour, and icing sugar in a bowl. You'll get a crumbly, granulated mixture. A...

Strawberry Cake


Sunday dessert, the way it should be!
Shiny as a mirror!



Ingredients

for the crispy base

  • 2 egg yolks.
  • 100g butter, at room temperature.
  • 100g powdered sugar.
  • 150g all-purpose flour.
  • 1 tsp vanilla sugar.
  • 1 pinch of salt.
  • zest of 1/2 lemon.

for the strawberries in syrup:

  • 300g strawberries.
  • 1 tablespoon lemon juice.
  • 150ml water.
  • 180g sugar.
  • 4 gelatin sheets.

for the mascarpone mousse:

  • 250g mascarpone cheese.
  • 300g heavy cream.
  • 3 egg yolks.
  • 120g sugar.
  • 4 gelatin sheets.
  • 150ml whole milk.

you'll also need:

  • a 24cm diameter cake ring.

Preparation

To make the cake base, grab a bowl and mix the egg yolks with the powdered sugar, vanilla sugar, and salt. Beat it all together until it turns pale and fluffy...
add the butter cut into cubes and the lemon zest...
work in the sifted flour, shape it into a ball, and let it rest in the fridge for 15 minutes.
Preheat your oven to 180ºC.
Roll out the dough between two sheets of parchment paper...
and bake it for about 15 minutes. You want it to take on a light golden color.
Pull it out of the oven, and while it's still warm, cut out a circle the size of your cake ring base. If you wait for it to cool, it'll crack when you try to cut it...
let it cool completely.
To make the strawberries in syrup, cut the strawberries in half, or in thirds if they're particularly large. In a small pot over the heat, combine the water, lemon juice, and sugar. Bring it to a boil until the sugar dissolves.
Toss in the strawberries, and once it comes back to a boil, let them simmer for just a minute, then take the pot off the heat.
Strain and set aside the strawberries and syrup separately.
To make the mascarpone mousse, soak the gelatin sheets in cold water.
Heat the milk. Meanwhile, whisk the egg yolks with the sugar. When the milk is almost boiling, pour it over the yolks while whisking constantly. Return everything to low heat and keep whisking until the mixture coats the back of a spoon...
mix in the drained gelatin sheets. Fold in the mascarpone, and once the mixture has cooled down a bit, gently fold in the whipped cream.
To assemble the cake, place the crispy pastry base inside the cake ring. Pour in half of the mascarpone mousse, then arrange the strawberries on top...
and finish with the rest of the mousse...
smooth the top and refrigerate.
Warm up the reserved strawberry syrup and dissolve the gelatin sheets (the ones you soaked in cold water for the strawberry syrup step) in it.
Pour this syrup over the cake and let it set in the fridge for at least four hours...
carefully remove the cake ring and top with fresh strawberries however you like...


Absolutely spectacular!
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