Mandarin and White Chocolate Pikelets - Chef Recipe by Matt Rollings

Mandarin and White Chocolate Pikelets - Chef Recipe by Matt Rollings


Ingredients

Pikelets:

2 eggs
170g caster sugar
140g unsalted butter, melted
340g sifted plain flour
8g baking powder
450mL skim milk
3g vanilla essence

Gingerbread:

350g plain flour
8g baking soda
7g ground ginger
4g ground cinnamon
1g ground cloves
4g salt
200g brown sugar
350g honey
210g vegetable oil
2 eggs
330g boiling water

White Chocolate Cheesecake:

150g white chocolate
150g double cream
300g cream cheese
3g vanilla

Mandarin Jelly:

6 mandarins
6 titanium strength gelatine leaves
40g sugar

Mandarin Sherbet:

Reserved mandarin pulp
3g citric acid
50g icing sugar

Mandarin Marmalade:

1kg mandarins
1kg caster sugar
Vanilla

Method

Mandarin Marmalade:

Remove skin from all mandarins and finely slice the peel. Soak the peel in water overnight to help soften. The next day, boil peel in water with the mandarin flesh, until soft and slightly translucent.

Add the sugar and continue to boil mix until it reaches 104 C on a thermometer. Add vanilla to taste and let cool.

Mandarin Jelly:

Juice mandarins and reserve the pulp for the sherbet. Soak the gelatine leaves in some water, once soft, heat and mix through mandarin juice. Pour into a shallow container and leave to set in the fridge.

Dehydrate leftover pulp at 65 C, or a low oven overnight until very dry. Blend the dry pulp in a spice grinder, or crush in a mortar and pestle until a fine powder.

Mix the mandarin powder with icing sugar and citric acid to make sherbet.

White Chocolate Cheesecake:

Melt white chocolate in a bain marie, add cream and leave to cool in fridge. Once set, blend with the cream cheese to form a cheesecake and set aside in fridge until ready to use.

Gingerbread:

Mix all dry ingredients together in a mixer, slowly add the honey and vegetable oil and continue mixing until combined. Add boiling water and place gingerbread on a flat tray and bake at 160 C until cooked through.

Turn oven down to lowest setting and dehydrate gingerbread until crispy.

Pikelets:

Put all dry ingredients in a bowl and mix. In a separate bowl, mix wet ingredients and then combine until a smooth batter. Cook by placing small mounds in a dry frying pan, they should take 4-5 minutes.

Plate everything to your design and finish with warm pikelets as the centrepiece.

Recipe provided by Teddy Picker's


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