Clementine, White Chocolate and Buckthorn

Cooking Time

Ingredients

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Ingredients Sugar Clementine

  • g pastry fondant
  • g isomalt
  • g glucose
  •   Equal quantities of glucose and water
  • g taronja (orange colour)
  • g citric acid
  • g orange powder

Buckthorn sorbet

  • ml orange juice
  • ml buckthorn juice
  • g caster sugar
  • g dextrose
  • g pro crema
  • g glycerine
  • g gellan

White chocolate mousse

  • g double cream
  • g ganache
  •   (equal quantities of double cream and white chocolate)

White chocolate leaf

  • g white chocolate

Method

  • 1

    Step 1

    Sugar clementine: Bring the pastry fondant, isomalt and glucose to 160°C. Add equal quantities of water and citric acid.
  • 2

    Step 2

    Blackthorn sorbet: Add all the ingredients together in a bowl and whisk well. Divide the liquid in half. In a thermo jug, blitz at 90°C for 10 minutes and then turn up the temperature to 100°C for 10-15 seconds.
  • 3

    Step 3

    White chocolate mousse: Whip the double cream to soft peak (slightly ribbon) – whisk by hand. Fold the ganache into the cream. Divide into piping bags.
  • 4

    Step 4

    White chocolate leaf: Bring 750g of chocolate to 45°C - add 250g remaining chocolate to take it down to 25°C – then take it back up to 29°C.

Ingredients

  • 250 g pastry fondant
  • 125 g isomalt
  • 125 g glucose
  • Equal quantities of glucose and water
  • 1 g taronja (orange colour)
  • 5 g citric acid
  • 5 g orange powder
  • 1000 ml orange juice
  • 1000 ml buckthorn juice
  • 200 g caster sugar
  • 75 g dextrose
  • 150 g pro crema
  • 30 g glycerine
  • 10 g gellan
  • 500 g double cream
  • 500 g ganache
  • (equal quantities of double cream and white chocolate)
  • 1000 g white chocolate