Textures of Sumo Citrus™ Mandarin

Serves 6-8 people



Mandarin Shortbread:
1 Cup of Butter
1/2 Cup of Caster Sugar
2 3/4 Cups of Flour
Grated Zest from 3 Sumo Mandarins

Mandarin Jelly:
Juice from 5 Sumo Mandarins
1 Tsp Grated Zest of Sumo Mandarin
2 Sachets of Gelatin
1/3 Cup of Caster Sugar
1/4 Cup of Water

Chocolate PX Mandarin Mousse:
200g Dark Chocolate
Grated Zest from 2 Sumo Mandarins
2 Tbsp Pedro Ximinez
30g Butter
4 Eggs
1/3 Cup Caster Sugar
300ml Cream

Almond Mandarin Praline:
2 Tbsp Flaked Almonds
Grated Zest from 1 Sumo Mandarin
1/2 Cup Caster Sugar
4 Tbsp Water




Soften the butter, and cream together with the sugar.

Mix in the zest, followed by the flour (gradually).

Press into a brownie pan, prick with a fork and sprinkle caster sugar over the top.

Bake in a 180°C oven for between 40 – 50 minutes, or until lightly golden brown.

Allow to cool in pan for about 5 minutes, before cutting into whatever shapes you like!

Mandarin Jelly:

Mix the sachets of gelatin with the mandarin juice until dissolved, in a medium saucepan with the heat off. Add sugar and water, then bring to the boil.

Pour into a flat tray/dish and refrigerate until set (time varies depending on gelatin used).

Chocolate PX Mandarin Mousse:

Place a heatproof bowl over a saucepan of simmering water. Add to the bowl the broken up chocolate, zest, PX and butter. Stir until melted then remove from heat and set aside.

Separate the eggs, beating together the yolks and a quarter of the sugar in one bowl. Beat the whites in a separate bowl until soft peaks form. Mix in the remaining sugar to the egg whites, beating until stiff peaks form.

In a separate bowl, whip the cream until light and fluffy, but not too solid.

Mix together the chocolate and egg yolk mixtures, then combine with the egg whites and cream, folding the mixture gently with a metal spoon until just combined.

Pour into a dish or moulds, and refrigerate for at least 4 hours.

Almond Mandarin Praline:

Spread almond flakes and mandarin zest evenly across a flat baking tray.

Mix together the sugar and water in a saucepan, and stir over medium heat until dissolved. Leave without stirring to simmer (bubble) until it starts to turn a golden colour.

Remove from heat and pour into tray, making sure it evenly spreads across all the flakes and zest.

Allow to cool, then snap up in shards as large as you desire. Keep some shards for decoration, and blend the rest to create a crunchy praline crumble!


CREDITS: Megan Osborne – http://www.foodiewritings.wordpress.com