Almond Namelaka with tangerine sorbet

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Almond Namelaka

185 g white chocolate
100 g milk
200 g cream
2 g gelatine
5 g glucose
0.2 g bitter almond flavoring

Tangerine sorbet 

300 g mandarins
200 g sugar syrup
150 g water
100 g lemon juice

Chocolate crumble 

140 g cocoa powder
200 g wheat flour
350 g cane sugar
300 g butter

Candied tangerine peel 

20 g mandarin zest
50 g sugar
50 g water

Recipe preparation

Almond Namelaka

(1) Bring the milk, cream and glucose to the boil.
(2) Add the bitter almond flavoring and pour over the white chocolate, stir until the chocolate has dissolved.
(3) Soak the gelatine in cold water, squeeze out and add to the warm chocolate mixture.
(4) Pour into deep dishes, about 1 cm high, and leave to cool.

Tangerine sorbet

(1) Roughly chop the mandarins and mix well with the remaining ingredients and a hand blender, pour into a Pacossier® beaker
(2) Close with lid, label and freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotize® twice at normal pressure.

Chocolate crumble

(1) Knead the ingredients together well.
(2) Spread finely on a baking tray lined with baking paper.
(3) Preheat the oven to 180°C fan oven and bake for 8 minutes.

Candied tangerine peel

(1) Bring the water and sugar to the boil once until the sugar has dissolved.
(2) Add the mandarin zest and simmer gently over a low heat for 5 minutes.
(3) Remove from the heat and leave to infuse overnight.