HANOS horeca groothandel
Foodxperience

Dessert: Sweet Meshar

Sweet Meshar is a recipe by Chef-patissier Francois Szpala.

Ingredients

18gmandarin purée (Boiron)
90gmarzipan 50%
165gEgg yolk
20ginvert sugar
75gFlour
30gCornstarch
2gbaking powder
30gProtein
120gbutter
50gBrown sugar

120gmandarin purée (Boiron)
130gsugar
100glemon purée (Boiron)
5ggold gelatin
250gbutter
0.16itemsLemon
0.16itemsMandarin
160gEgg yolk

250gwater
250gMandarin
250gsugar
2gMint
1itemsMadagascar vanilla pod
1gorange blossom

100gwater
50ghoney
0.16itemsMandarin
0.16itemsLime
25gorange juice
1itemsVanilla pod
0.16itemsLemon

Vanilla pods
sugar
orange blossom
300gLemon
candied lemon
water
Almond milk

Mandarin segments
grapefruit segments
roasted almond powder
candied lemon zest
Almonds

Preparation

  1. Make a sabayon with the egg yolk, mandarin purée, invert sugar, and marzipan.
  2. Then by hand, add the flour, baking powder, soft butter, and finally fold in the egg white with the caster sugar.
  3. Pipe into rectangular molds of about 12 x 3 cm.
  4. Bake for 15 minutes at 160°C.

  1. In a bowl, mix the mandarin purée, lemon purée, egg yolk, and sugar.
  2. Heat to 83°C and add the gelatin, then cool down to 37°C.
  3. Add butter and the citrus zests and emulsify.
  4. Roll out on a silpat to 0.3 cm thickness and freeze.

  1. Blend the mandarin in the food processor into small pieces.
  2. Pour this into a pan, add the water and vanilla pod, and simmer for 20 minutes.
  3. Add sugar and cook for another 10 minutes.
  4. Let cool and add finely chopped mint and orange blossom.
  5. Store in the refrigerator.

  1. Add all the ingredients together and bring to a boil.
  2. Let cool.

  1. Blend the lemons, sugar, and vanilla in the food processor.
  2. Pass through a fine sieve, add water, orange blossom, and almond milk.
  3. Pour into a Pacojet and freeze.
  4. 'Pacotize' and add diced candied lemon, then 'pacotize' again.

  1. Slice the Genoa bread lengthwise into two equal halves.
  2. Soak the bread in the syrup for 30 seconds.
  3. Spread a thin layer of marmalade on the inside of the bread and place the other half on top.
  4. Cut a rectangle of 12 x 9 cm from the frozen crémeux and place it in the center of the bread.
  5. When the crémeux comes to temperature, it will take the shape of the bread.
  6. Cover the crémeux with toasted almond powder.
  7. Place grapefruit, mandarin, candied lemon zest, and halved almonds on top.
  8. Take a plate and make a swipe of marmalade on it, then place a quenelle of sorbet next to it.
  9. Finally, place the Genoa bread on top.