Jasmine & Mandarin Pyramid

Name: Jasmine & Mandarin Pyramid
Yield: Makes 12
Cuisine: French
Ingredients: 25 ml (1 fl oz/1½ tbsp) Grand Marnier; 1 quantity of Jasmine Crème Brûlée; 6 mandarins peeled and segmented; 1 quantity of Alcohol Syrup made with Grand Marnier; 125 g (4½ oz/⅔ cup) caster (superfine) sugar; 1 quantity of Dark Chocolate Glaze; 1 quantity of Alhambra Chocolate Sponge; 50 ml (2 fl oz/scant ¼ cup) mandarin juice squeezed from the leftover flesh of the mandarin; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Sheets and Patterned Squares; edible gold leaf to decorate; 1 quantity of Dark Chocolate Mousse (sabayon method)

Preparation info

Makes
12

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

I always use Amedei’s Toscano 63 for this pâtisserie; the light nutty and floral notes in the chocolate complement the flavours and aromas of the jasmine and mandarin. The innovation behind this dish comes from working with a perfumier and engaging with the senses in a different way.

Ingredients

1 quantity of Jasmine Crème Brûlée
1 quantity of Alhambra Chocolate Sponge
1

Europe
France
Cake
Vegetarian
Mediterranean

Method

First, make the Jasmine Crème Brûlée

Preheat the oven to 140°C (275°F/Gas 1). Pour the prepared Jasmine Crème Brûlée into the baking mat and bake