Kirsten Tibballs' Mandarin Crunch | Bulla
This zesty recipe for Kirsten Tibballs' Mandarin Crunch creates a sensational delight help with the help of Bulla.
Ingredients
- 70g unsalted butter
- 70g dark brown sugar
- 70g plain flour
- 35g almond meal
- 35g hazelnut meal
- 1g ground cinnamon
- 1g sea salt
- 4.5 gelatine sheets
- 75g water
- 120g caster sugar
- 300g mandarin juice
- 800mL Bulla Dollop Cream
- 150g Icing Sugar
- 2 Fresh Mandarins, zested
- 3 fresh mandarins
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