Mandarin & Yuzu Ile Flottante

Albuwhip Île flottante Mandarine Yuzu Sosa


75 g Caster sugar 15 g SOSA Albuwhip 10 g SOSA Gelcrem Cold 200 g Mandarin purée 25 g Yuzu purée 10 g Mandarin concentrate

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.

Philippe Givre
Chef’s tip
Philippe Givre

SOSA Gelcrem Cold gives your products firmness and hold.