Sumo Citrus™ Mandarin and Caramel Mousse

Love caramel? Love Sumo Citrus Mandarins – look no further. Here is a brilliant recipe for you to try!

 

Serves 6

Sumo Citrus Mandarin and Caramel Mousse

Ingredients

[For the Mousse]

  • 480ml thickened cream
  • 220g white sugar
  • 2 egg yolks
  • gelatin leaves

[For the Candied mandarin]

  • 2 Sumo Citrus mandarin skins
  • Juice of 2 Sumo Citrus mandarins
  • 100g white sugar

Method

[For the Mousse]

  • Whip 280 ml of the cream to soft peaks and set aside in the fridge.
  • In a heavy-duty pan, such as a deep skillet, dry melt the sugar on a medium flame. Begin to liquefy the sugar at the edges and once the sugar starts browning at the edges drag it towards the centre to prevent burning, cooking over very low heat and stirring as little as possible.
  • Once the sugar is a deep caramel brown colour it’s very easy to burn, so add the extra 200 ml of cream to stop it cooking. This mixture will bubble and spit, so take care.
  • With the flame still on low, stir the cream and caramel mix until the caramel is completely dissolved in the cream. Turn off the flame and set aside for 10 minutes. Soften the gelatine leaves in cold water for 5-10 minutes whilst finishing the mousse.
  • Whisk the yolks with the remaining 20g of sugar for 1 minute. Continuing to whisk, pour in a very thin stream of the hot cream and caramel mix until it is completely blended into the egg yolks. Then warm the mix again on a low flame to 82°C, using a thermometer to measure the temperature.
  • Take the mixture off the heat, pour into a clean bowl and whisk by hand for a 1. minutes to cool down a little. Pull the softened gelatine leaves out of the cold water, stir into the warm caramel, strain and cool to room temperature (about 20°C).
  • Remove the whipped cream from the fridge and fold 1/3 at a time into the mixture, being careful not to lose too much air. Pour the mousse into moulds to set overnight. Alternatively, set directly in the glass or ramekin you intend to serve in.

 

[For the Candied mandarin]

  • Thinly slice the peel, place into one litre of water and bring to the boil.
  • Once boiling, strain and repeat 3 times, changing the water each time. The peel should be tender but not mushy.
  • Separately, combine the mandarin juice and the sugar to make a syrup and boil until the sugar dissolves.
  • Place the cooked peel into the syrup and boil for approximately 8 to 10 minutes or until the peel is translucent. Leave to cool and store in the syrup in the fridge.

 

To serve

Unmould the mousse onto the plate, pile the candied mandarin at one end and drizzle the syrup around. If you set the mousse in ramekins or a glass, simply garnish with the Sumo Citrus mandarin peel and syrup and serve.

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