Name: Frozen Curd, Mandarin and Fennel
Yield: Serves 4
Cuisine: France
Ingredients: 330 g (11½ oz/1½ cups) caster (superfine) sugar; 80 g (2¾ oz) lemon juice; 600 g (1 lb 5 oz) fromage frais; 80 g (2¾ oz) glucose; 5 g (⅛ oz) sheets gold-strength gelatine, bloomed; 1 fennel bulb; 100 g (3½ oz) butter, cold, cubed; 12 small fennel fronds; 1 eggwhite; 300 ml (10½ fl oz) mandarin juice; 2 teaspoons cornflour (cornstarch); 1½ sheets gold-strength gelatine, bloomed; 250 g (9 oz) caster (superfine) sugar; caster (superfine) sugar, to coat; 1 ripe mandarin; 4 freeze-dried mandarin segments, to serve; 100 g (3½ oz) pumpkin seeds (pepitas); 50 g (1¾ oz) glucose, extra; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

330 g (11½ oz/1½ cups) caster (superfine) sugar

Europe
France
Dessert
Gluten-free
Mediterranean

Method

To make the frozen curd, combine the sugar, glucose, gelatine, lemon juice and fromage frais with 600 ml (21 fl oz) of water in a bowl until well incorporated. Divide between Pacojet canisters and freeze t

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Frozen Curd, Mandarin and Fennel

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of