Stuffed Citrus

STUFFED CITRUS by FRANK HAASNOOT

A citrus fruit dessert that contains all the goodness of chocolate, with a fruitful surprise inside each one. Frank Haasnoot has created a world of delight that helps consumers develop their imaginations and senses.

Stuffed Citrus

ingredients preparation
  • 10piece(s)
    Almond sponge cake
  • 10piece(s)
    Lemon supremes
  • 5g
    Candied orange (pre-made)
  • 10g
    Mandarine jelly
  • 20g
    Mandarine cremeux
  • 30g
    Fromage blanc cream
  • 10g
    almond crumble
  • 5piece(s)
    Green leaves

1. Fill the Mona Lisa Studio chocolate fruit decoration with sponge cake, candied orange, jelly, cremeux, crumble and cream.

2. Make a small hole on top of the fruit decoration and finish the chocolate fruit with some leaves.

3. Take a small plate and decorate the plate with cream, supremes and fresh edible cress.

Mandarine cremeux

ingredients preparation
  • 211g
    Mandarine puree
  • 37g
    sugar
  • 17g
    corn starch
  • 17g
    cocoa butter
  • 17g
    Mandarine alcohol

1. Combine the sugar and the corn starch together.

2. Heat the puree at 40°C and pour a part of the liquide on the dry ingredients. Pour all in the saucepan and cook as a traditional pastry cream.

3. To finish, pour the cream on the cocoa butter and finish with the alcohol.

4. Use the hand blender to mix well and cool down.

Almond sponge cake

ingredients preparation
  • 54g
    almond powder
  • 15g
    Flour T55
  • 64g
    sugar
  • 62g
    Egg yolk
  • 97g
    egg white
  • 8ml
    sunflower oil

1. Mix all the dry powder together.

2. Mix the egg yolk and egg white and pour on the dry ingredients.

3. Mix all together well, add the oil and continue to stir well.

4. Pour the mix in the siphon and use two gas.

5. Fill a plastic cup with the biscuit and bake in the micro wave about 25 to 30 seconds.

Fromage blanc cream

ingredients preparation
  • 216g
    Fromage blanc
  • 144g
    cream
  • 11g
    Gelatin mix
  • 29g
    sugar
  • 1piece(s)
    lime zest

1. Melt the gelatine mix and add 1/4 of the fromage blanc, lime zest, sugar and mix well.

2. Add the rest of the fromage blanc.

3. Whip the cream (not too soft) and add to the first mix.

4. Put the mix directly in piping bag, ready to use.

Mandarine jelly

ingredients preparation
  • 313ml
    Mandarine juice
  • 4ml
    yuzu juice
  • 2piece(s)
    orange zest
  • 52g
    sugar
  • 7g
    pectin NH
  • 21ml
    Cointreau

1. Mix the pectine NH and sugar well and add the juice and zest.

2. Bring to a boil and cool down.

3. Mix all with a handblender and add the cointreau.

Almond crumble

ingredients preparation
  • 146g
    flour
  • 100g
    butter
  • 121g
    almond powder
  • 121g
    sugar
  • 2piece(s)
    lemon zest

1. Mix butter, sugar, lemon zest and almond powder untill it is smooth.

2. Followed by the sifted flour.

3. Stop when it starts to get crumbly.