Mandarin and almond desserts - Mini Platinum Jubilee Trifles

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Today I'd like to share a recipe for a single-serving mandarin and almond desserts.

 

The Brits celebrate Platinum Jubilee this week, and they even chose a special dessert - Jubilee Pudding. I find it just a tad too rich, but it inspired me to create these single serving desserts. Orange Swiss rolls with mascarpone, creamy almond custard and mandarin jelly, topped with a crown of white chocolate and orange jewels - what a royal feast!

Original recipe: https://www.bbc.co.uk/food/recipes/lemon_swiss_roll_and_42467

You'll find the list of ingredients and method value below.



Ingredients

  • 2 mini Swiss rolls (~ 200 g)
  • Almond custard
  • Mandarin jelly
  • 150 ml whipping cream
  • 1 tbsp (~15 g) Italian peel
  • 100 g white chocolate

Almond custard

  • 300 ml whipping cream
  • 2 egg yolks
  • 1 tbsp (15 g) sugar
  • 1 tsp starch
  • 0.5 tsp almond extract

Mandarin jelly

  • 300 g can tinned mandarins
  • 1 tbsp (15 g) sugar
  • 6 g gelatine
  • 1 tsp lemon juice
  • 4 tbsp hot water

Method

  1. Prepare mandarin jelly. Into a small bowl pour 4 tbsp hot water and add 6 g gelatine. Stir vigorously until combined and set aside to cool slightly.
  2. 300 g mandarins and juice pour into a pan, add 1 tbsp sugar and 1 tsp lemon juice. Heat up, stirring, until sugar dissolves and fruit start to break up.
  3. Take the pan off heat and pour the contents into a small bowl. Add gelatine into the mandarin compote and mix thoroughly. Set jelly aside to cool and begin to set.
  4. Prepare almond custard. Into a small pan pour 200 ml whipping cream, put it on low heat and add 1 tbsp sugar. Mix the contents of the pan until sugar dissolves and heat up, stirring from time to time, until cream begins to boil.
  5. Meanwhile, into the remaining 100 ml of whipping cream add 2 egg yolks, 1 tsp starch and a small amount of almond extract. Mix until combined and uniform. Add the custard base to boiling cream and stir vigorously. Cook custard until smooth and thick.
  6. Once custard bubbles up take it off heat and pour into a small glass bowl. Cover custard with plastic wrap and set aside to cool.
  7. Melt white chocolate, pour it out onto a sheet pan lined with baking paper and spread it to get a 2 mm layer. Scatter candied Italian peel and press it down to stick to chocolate. Put it into a fridge to set.
  8. Chop 50 g almonds finely. Cut Swiss rolls into 0.5 cm slices.
  9. Assemble desserts. Put one roll slice onto the bottom of a 250 ml glass and arrange 3 slices vertically. Press them lightly to the sides with a spoon to stick.
  10. Divide almond custards evenly between the desserts.
  11. Put thickening mandarin jelly on top of almond layer. Put the desserts into the fridge for the jelly to set completely.
  12. Into a bowl pour 150 ml cold whipping cream and beat it with an electric mixer to stiff peaks.
  13. Scatter some chopped almonds on top of the set jelly. Add whipped cream and scatter extra almonds on top to provide a bit more crunch.
  14. Break up white chocolate into smaller, irregular pieces. Stick them into whipped cream layer to create a crown encrusted with Italian peel jewels.
  15. Enjoy!

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