Mandarin & Yuzu Ile Flottante
Weigh out and mix together the sugar, Albuwhip and Gelcrem Cold.
While all the ingredients are still cold, combine this mixture with the mandarin and yuzu purées and the mandarin concentrate.
Leave the mixture in a stand mixer on mid-speed for 15-20 minutes.
Pipe the mixture into half-sphere silicone molds.
Cook in the microwave – 10-12g half-spheres need 10 to 15 seconds at mid-power.
Note: This recipe cannot be frozen.
L’astuce du chef
SOSA Gelcrem Cold gives your products firmness and hold.