Recipe COINTREAU SOUFFLÉ - Professionals

Ingredients

• 238 g milk
• 39 g cream (35% fat)
• 69 g egg yolks
• 33 g sugar
• 22 g cornstarch
• 22 g butter
• 345 g pastry cream base
• 55 g Cointreau® 60%
• 9,1 g cornstarch
• 1,4 g orange zest (microplane)
• 345 g egg whites
• 5,5 g eggs white powder
• 69 g sugar
• 160 g mandarin puree
• 24 g sugar
• 2,7 g gelatin 200 blooms
• 1 g orange and mandarin zest
• 52 g water
• 56 g sugar
• 40 g atomized glucose powder
• 2 g Superneutrose
• 320 g mandarin puree 100%
• 16 g Cointreau® 60%
• 100 g Cointreau® soufflé
• 20 g mandarin jelly
• 30 g orange/mandarin supremes
• 5 g candied orange zest
• 50 g Cointreau® mandarin sorbet