Mandarin Cream with Almond Crunch

Total time: 1hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 356 Kcal, 6g Protein, 42g Carbohydrates, 17g Fat


  • Cream
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 2 tbsp. lemon juice
  • 8 mandarin oranges, or clementines, use only the juice (yields approx. 300 ml)
  • 80 g light marzipan, grated
  • 2 fresh eggs
  • 1 tbsp. Maizena cornflour
  • 50 g sugar
  • 1 dl cream
  • Brittle
  • 20 g slivered almonds
  • 50 g sugar
  • 0.5 tbsp. Water

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  • Cream

    Combine the mandarin juice with the remaining ingredients and sugar and mix with the whisk on a hand mixer, then bring to the boil over a medium heat stirring constantly. As soon as the mixture thickens and turns creamy, immediately remove the pan from the heat, stir for a further 2 mins. or so. Pour the crème into a bowl through a sieve, cover and allow to cool, then chill for about an hour. Beat the cream until stiff, fold into the crème.
  • Brittle

    In a stainless steel pan, toast the almonds over a medium heat until pale brown and place on a sheet of baking paper, close together. Boil the sugar and water in the same pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a medium-brown caramel has formed. Pour the caramel over the almonds. Allow the almond brittle to cool for about 15 mins., then break into pieces. Decorate with the mandarin crème.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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