In this recipe, we combine Mandarin orange with one of the most celebrated ingredients used in European desserts – luscious dark chocolate. And the result is a harmonious blend of citrus tartness and cocoa bittersweetness.
Pour the aquafaba into a clean bowl attached to a KENWOOD Chef Sense, whisk on high speed until foam is formed, gradually add in cream of tartar and sugar (in three batches).
After 5 – 10 minutes, you shall see a meringue being transformed from liquid to foam.
Divide the aquafaba meringue to four portions each weighing 20g, 20g, 40g and 50g.
In a bowl mix together aquafaba with ground almond, cake flour, juice of Mandarin orange, rice bran oil and zest of Mandarin orange.
Fold gently until well combined.
Spread the batter on the prepared baking tray and bake in a 180 degrees C for 20 minutes.
Once done, use a 2-inch round mould to cut out 6 round sponges. Keep aside until ready to use.
Mix together juice of Mandarin orange with chocolate, warm in microwave until chocolate melted.
Add in zest and keep in chiller to cool for 10 minutes.
Fold together aquafaba meringue.
Fill in a piping bag and keep in chiller to set for another 10 minutes.
Mix together cocoa powder and espresso until a paste is formed.
Mix in ground almond, cake flour, zest of Mandarin orange, rice bran oil until well combined. Add in aquafaba meringue and mix well.
Spread on the prepared baking tray and bake in a 180 degrees Celsius for 20 minutes.
Once done, use a 2-inch round mould and cut out 6 round sponges. Keep aside until ready to use.
Mix together juice of Mandarin orange and agar powder. Cook until reduce to half and allow to cool.
Fold in aquafaba meringue and fill in pipping bag. Keep chill until ready to use.
Mix together juice, jelly, agar powder and sugar.
Boil until slightly thickened. Add in canned orange segments.
Keep in chiller until ready to use.
Place one piece of Mandarin orange joconde in a 2-inch round cutter as the base.
Fill with dark chocolate Mandarin mousse.
Place one piece of dark chocolate Mandarin joconde.
Pipe with Mandarin orange cream and chill for 20 – 30 minutes until slightly set.
Fill the top with Mandarin glaze and chill for 3 – 4 hours before serving.