Ingredients
For 6 Dessert rings Ø 8 cm
For the base
100g
Vanilla kipferl [small vanilla almond pastry biscuits], crumbled
35g
Butter, melted
For the mousse
150ml
Mandarin juice
80g
Sugar
250g
QimiQ Classic, room temperature
Orange zest, from 1/2 orange
Pulp from 1 vanilla pod
50g
Mascarpone
100ml
Heavy cream 36 % fat, beaten
3
Mandarin(s), peeled
Preparation
- For the base, mix the vanilla biscuits with the butter and press firmly into 6 rings (8 cm Ø).
- For the mousse, bring the mandarine juice and sugar to a boil and reduce by half. Allow to cool.
- Whisk QimiQ Classic smooth. Add the mandarine juice, orange zest, vanilla and mascarpone and mix well. Fold in the whipped cream.
- Pour half of the mousse into the rings. Cover with a layer of mandarine segments and top with the remaining mixture. Chill for at least 4 hours (preferably over night).
- Release the sides of the cakes from the ring with a sharp knife, decorate and serve.
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