Mandarin Yuzu

Mandarin Syrup
2 Fresh mandarins washed and dried
500g Water
200g Raw Sugar
10g Yuzu juice
10g Lemon juice
½ Vanilla bean
1 Coriander pod

Yuzu Almond Crumble
50g All purpose flour
50g Natural almond flour
50g Raw sugar
1g Fleur de sel
7g Yuzu zest
1g Cardamom
50g Cold unsalted butter

Vanilla Bean Crème Légère
1 vanilla bean
250g whole milk
60g raw sugar
18g pastry cream powder
60g egg yolks
25g unsalted butter, room temperature
70g heavy cream

Mandarin Syrup:

Zest the mandarins then segment out the flesh discarding the pit and white membranes. Chop the segments into 1cm cubes and set a side 3/4ths in the fridge. Boil the zest for 2 minutes in a small pot of water then drain the water. Add the 500g of water, . of the mandarin cubes, the blanched mandarin zest, and the rest of the ingredients into a small pot and bring to a boil. Reduce heat and simmer on low for 1 hr. Cool mixture to room temperature then add the remaining mandarin pieces. Place syrup in a bowl, wrap with plastic film, and refrigerate the syrup overnight.

 

Yuzu Almond Crumble:

In a food processor pulse together all ingredients until mixture comes together forming large crumbs. Spread crumbs out on a parchment lined sheet tray and chill for at least an hour. Once chilled, break large pieces by hand and bake at 350F for 12-15 minutes.

 

Vanilla Bean Crème Légère:

Split and scrape the vanilla bean. Make a pastry cream by heating the scraped vanilla bean and pod, milk, and sugar in a pot until it comes to a boil. Whisk the pastry cream powder into the yolks and slowly temper the milk into the yolks. Return the tempered mixture to the heat and stirring slowly, allow it to come to a boil. Remove from the heat and strain out vanilla bean pod. Let pastry cream cool to 100F and then slowly stir in the butter. Spread onto a plastic film lined sheet tray and place a layer of plastic film directly on the surface of the pastry cream and refrigerate. Whisk heavy cream to a stiff peak then fold into chilled pastry cream.

 

Assembly:

Strain the mandarin pieces out of the syrup. Pipe a small layer of vanilla cr.me l.g.re in the bottom of a Dobla Mooncake Cup. Place 2 teaspoons of the candied mandarin pieces on top of the cr.me. Sprinkle some of the yuzu crumble on top of the mandarin pieces. Pipe another layer of the cr.me to cover the crumble and come just to the rim of the Mooncake Cup. Garnish with fresh fruits and serve immediately.