Mandarin and White Chocolate Pikelets - Chef Recipe by Matt Rollings

Mandarin and White Chocolate Pikelets - Chef Recipe by Matt Rollings


Ingredients

Pikelets:

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

Gingerbread:

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

White Chocolate Cheesecake:

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

Mandarin Jelly:

6 mandarins
6 titanium strength gelatine leaves
40 g sugar

Mandarin Sherbet:

Reserved mandarin pulp
3 g citric acid
50 g icing sugar

Mandarin Marmalade:

1 kg mandarins
1 kg 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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