Profumi d’Italia Cesarin Late mandarins of Ciaculli
Mousse alla Vaniglia
Mix the butter and the icing sugar with the leaf shaped hook of the food mixer. Incorporate the whole egg and the almond flour, alternating the two ingredients. Mix in the sieved flour at the end and work until a homogeneous mixture is obtained. Line the shortcrust pies (6 people = diameter of 20 cm. and 4 people = diameter of 18 cm.), then cook on the silicone sheet in a ventilated oven at 160°C for 20 minutes.
Profumi d’Italia Cesarin Late mandarins of Ciaculli 60 g per shortcrust pie for 6 people 40 g per shortcrust pie for 4 people Procedure: With the help of a spatula, spread the Cesarin Late mandarins of Ciaculli on the base of the pastry previously covered with chocolate. (covering = 700 g. of melted white chocolate and 300 g. of hot cocoa Butter). (cover the whole base well)
Prepare a custard. Heat the milk and the vanilla. Mix the caster sugar with the yolks, then pour the mixture into the boiling milk. Cook the mixture at 83°C, then let it cool in the refrigerator to 35°C. Mount the pouring cream (600 g.) with a whisk. Mix the cream (60 g.) with gelatine for desserts. Incorporate the mixture of cream and gelatine into the custard. Work everything with the whipped cream and then pour the mousse obtained into the shortcrust pastry cases up to the lip. Place the shortcrust pastry cases in the freezer at -30°C
Attention: Do not mix the cream and the gelatine for desserts too early because otherwise the mixture will not incorporate well into the custard.
Heat the mixture of water and caster sugar to 120°C. Pour the syrup obtained onto the egg whites, then whip the mixture with the whisk.
Spread a layer of Cesarin Late mandarins of Ciaculli on the bottom of the shortcrust pastry case. Cover with a layer of vanilla mousse. With the help of an icing bag with a smooth opening of 8mm, distribute the meringue into small tufts. Flame the meringue With a blowtorch to make it slightly golden. Decorate the shortcrust pastry with slices of orange.