Mandarin Purée

Preparation info

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By Brent Savage

Published 2010

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  • 8–10 mandarins
  • 3 g (1/10 oz) agar agar
  • 30 ml (1 fl oz) olive oil
  • sea salt flakes


Peel the mandarins, reserving the peel. Remove the seeds and place the flesh in an upright blender and blend until smooth. Strain through a fine sieve. Measure 600 ml (21 fl oz) juice and place in a small saucepan over medium heat. Cook for 10 minutes or until reduced by half. Add the agar agar and cook for 1 minute. Refrigerate for 1 hour or until set.

Meanwhile, remove the pith from the peel. Bring a small saucepan of water to the boil and blanch the peel for 1 minute. Drain, refresh in iced water and drain again. Repeat blanching, refreshing and draining 2 more times, then cut the peel into small pieces.

Place the chilled mandarin mixture in an upright blender with the peel and oil and blend until smooth. Season with salt, then pass through a fine sieve. Set aside.