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Mandarin jellies with cardamom cream
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Prep Time:
320 minutes
Cook Time:
5 minutes
Total Time:
325 minutes
Mandarin jellies topped with creamy cardamom sauce.
Ingredients:
  • 14 mandarins
  • 4 gelatine leaves
  • 215g caster sugar
  • 4 egg yolks
  • 8 cardamom pods, bruised
  • 500ml milk
  • 300ml thickened cream
  • 55g muscovado sugar
  • 40.00 gm hot water
  • 40g pistachio
Instructions:
  • Peel and separate 3 mandarins, then grate the zest of 1 mandarin. Juice the remaining mandarins to get 2 cups (500ml) of mandarin juice.
  • Submerge 2 gelatine leaves in cool water for 2 minutes until they soften. In a small saucepan over high heat, mix 1 cup (250ml) mandarin juice, mandarin zest, and 1/2 cup (100g) caster sugar. Boil the mixture, then remove the softened gelatine leaves, squeeze out excess liquid, and stir them into the mandarin syrup. Remove from heat, strain through a sieve into a bowl, add the rest of the mandarin juice, and mix well. Divide the mixture into six 1-cup (250ml) ramekins. Chill for 2 hours until set.
  • Beat egg yolks and remaining sugar until they are pale and fluffy using an electric mixer. In a medium saucepan over medium heat, combine cardamom and milk, bring it to a boil. Pour this mixture over the egg yolks and whisk well. Let it sit for 10 minutes to cool slightly. Return the pan to low heat and cook while stirring continuously for about 5 minutes until it thickens slightly. Remove from heat.
  • Soak the remaining gelatine leaves in cold water until soft, then squeeze out excess liquid and add to the cardamom mixture. Stir until dissolved, then strain through a fine sieve into a medium bowl. Place the bowl on top of another bowl filled with ice and stir occasionally until the mixture is almost set, about 10 minutes. Remove from ice before serving.
  • Whip the cream with an electric mixer until soft peaks form in a medium bowl. Gently fold the cardamom mixture into the whipped cream. Spoon the mixture on top of the mandarin jellies and refrigerate for 2 hours until completely set.
  • In a small bowl, mix muscovado sugar and hot water. Add reserved mandarin segments and let sit for 20 minutes until sugar dissolves. Pour mandarin segments and syrup over jellies. Garnish with pistachios before serving.

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