Mandarin
jelly
ingredients :
- 430 g Sicoly® mandarin juice
- 50 g Syrup (50% water - 50% sugar)
- 20 g Sicoly® sweetened lemon juice
- 5 Gelatine leaf
process :
Heat the simple syrup and melt in the gelatine leaves, previously soaked in iced water. Combine with the remaining ingredients.
Mandarin - rose
coulis
ingredients :
- 200 g Sicoly® mandarin juice
- 25 g Sicoly® sweetened lemon juice
- 50 g Syrup (50% water - 50% sugar)
- 2 g Xanthan gum
- 2 Drops of rose essential oil
process :
Mix all ingredients with an immersion blender until a sauce texture is obtained.
Lychee and rose
mousse
ingredients :
- 1000 g Sicoly® sweetened lychee purée
- 4 Drops of rose essential oil
- 300 g Italian meringue
- 18 g Gelatine leaf
- 600 g Semi-whipped cream 35%
- QS Red colouring
process :
Heat 200 g SICOLY® of lychee purée and melt in the gelatine leaves, previously soaked in cold water. Mix with the remaining purée and rose essential oil and then gradually pour the purée on the Italian meringue until combined. Fold the semi-whipped cream into the previous mixture and serve immediately.