Mandarin crème with almond brittle

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

For 4 people

Nutritional Information

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


  • Crème
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 tbsp lemon juice
  • 8 tangerines, or clementines, use only the juice (approx. 300 ml)
  • 80 g light marzipan, grated
  • 2 fresh eggs
  • 1 tbsp cornflour
  • 50 g sugar
  • 1 dl cream
  • Brittle
  • 20 g almond slivers
  • 50 g sugar
  • 0.5 tbsp water

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  • Crème

    Using a whisk, combine the mandarin juice with all the other ingredients up to and including the sugar. Bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the crème into a bowl through a sieve, cover and allow to cool, then chill for approx. 1 hr. Beat the cream until stiff, fold carefully into the crème.
  • Brittle

    In a stainless steel pan, toast the almonds over a medium heat until light 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 approx. 15 mins., then break into pieces. Use to decorate the mandarin crème.

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