ALMENDARINA | Valrhona

Name: ALMENDARINA | Valrhona
Ingredients: 100g water; 125g sugar; 140g mandarin purée; 15g mandarin concentrate; 90g sugar; 24g Pectin NH; 1000g mandarin purée; 400g sugar; 200g glucose DE38; 130g yuzu juice; 12g gelatin (200 bloom); 60g water for the gelatin; 665g eggs; 200g invert sugar; 330g sugar; 200g almond flour; 320g whipping cream; 360g pastry flour; 18g baking powder; 265g european butter

www.valrhona.us

Prepare the Crémeux and Syrup and store them in the refrigerator. Make the Compote and pour out 580g into a 4mm-high ganache frame which you have chilled in

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.

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Ingredients

100g water
125g sugar
140g mandarin purée
15g mandarin concentrate
90g sugar
24g Pectin NH
1000g mandarin purée
400g sugar
200g glucose DE38
130g yuzu juice
12g gelatin (200 bloom)
60g water for the gelatin
665g eggs
200g invert sugar
330g sugar
200g almond flour
320g whipping cream
360g pastry flour
18g baking powder
265g european butter

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