Stuffed Mandarins: A Delightful Citrus Dessert
Category: Desserts
Serves: 8
Stuffed mandarins are a fresh and elegant dessert that combines the natural sweetness of mandarins with a smooth, creamy filling. Ideal for those looking to impress at a dinner party or enjoy a light, refreshing treat, this recipe blends rich citrus flavors with the delicate texture of a custard-like cream. Here’s how you can create this stunning dessert that will have everyone asking for the recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream (heavy cream) | 250 ml |
| Sugar | 140 g |
| Mandarins | 16 |
| Egg yolks | 2 |
| Lemon zest | 1 lemon |
| Gelatin sheets | 5 g |
| Cornstarch (corn flour) | 30 g |
Instructions
-
Prepare the Mandarins:
- Start by selecting the eight largest and most visually appealing mandarins. These should be without any blemishes or damage.
- Carefully cut off the top cap of each mandarin, creating a small lid for later use.
- Wrap the whole mandarin peels (along with the caps) individually in plastic wrap and place them in the freezer to chill.
-
Prepare the Mandarins for the Cream:
- Peel the remaining mandarins, discarding the skins, and place the pulp into a blender or food processor.
- Blend the mandarins until smooth. Once pureed, pass the juice through a fine sieve to remove any pulp or fibers, pressing the pulp gently with the back of a spoon to extract as much juice as possible.
-
Make the Custard Cream:
- In a separate mixing bowl, whisk the egg yolks and sugar together until the mixture becomes light and fluffy, with a pale yellow color.
- Add the cornstarch to the yolk and sugar mixture, then squeeze in the juice of half a lemon. Stir everything together until fully combined.
- Slowly incorporate the freshly squeezed mandarin juice into the mixture, stirring constantly.
-
Cook the Custard:
- Pour the custard mixture into a saucepan, straining it through a sieve to remove any lumps.
- Cook over low heat, stirring continuously, until the mixture thickens to a creamy consistency.
- Once thickened, remove the saucepan from the heat and allow the custard to cool completely.
-
Prepare the Whipped Cream and Gelatin:
- Whip 200 ml of the cream using an electric mixer or stand mixer until soft peaks form.
- In a separate small bowl, soak one sheet of gelatin in cold water for a few minutes. Once softened, squeeze out the excess water and dissolve the gelatin in 50 ml of the remaining cream, which you should heat gently until warm (but not boiling).
- Once dissolved, add the gelatin mixture to the cooled custard and stir in the zest of one lemon to enhance the citrus flavor.
-
Chill the Cream:
- Cover the custard mixture with plastic wrap, ensuring it touches the surface of the cream to prevent a skin from forming.
- Place the bowl in the refrigerator for about three hours, allowing the cream to set and thicken to a firm consistency.
-
Fill the Mandarins:
- After the cream has chilled and thickened, transfer it into a piping bag fitted with a star-shaped nozzle.
- Retrieve the mandarin peels and caps from the freezer, remove the plastic wrap, and carefully fill each mandarin with the thickened cream, creating a decorative swirl on top.
- Replace the caps onto the mandarins for a beautiful, finished look.
-
Final Chill:
- Once filled and topped with the caps, return the stuffed mandarins to the freezer and allow them to set for about 20 minutes before serving.
These mandarins make for a perfect dessert to serve at any special occasion. The delicate balance of the rich, citrusy cream and the cold, refreshing mandarin shell creates a unique treat that is sure to impress. Serve them chilled, and enjoy the sweet, creamy perfection of this refreshing dessert!
