Frosted Satsuma
★
★
☆
☆
☆
1 rate
Preparation : 20 min
Cooking : 0 min
Total time : 6 h 20 Rest : 6 h
6 people
630 g satsumas
150 g sugar
150 ml water
0.5 tsp xanthan gum or agar agar
Tips
If desired, you can add 9 tbsp of Mandarine Napoleon (Grande Liqueur Imperiale).
RECIPE STEPS
1
Wash the satsumas and cut a hat off 6 of them. Gently collect their flesh without damaging the skin.
- 630 g satsumas
2
Set aside the 6 satsuma shells in the freezer.
3
Heat the water with 140 g of sugar to 50/55°C. Mix the xanthan gum (or agar-agar) with the rest of the sugar and add it to the heated sugar syrup. Bring the mixture to the boil, stirring with a whisk and then let cool completely.
- 150 g sugar
- 150 ml water
- 0.5 tsp xanthan gum or agar agar
4
Peel the remaining mandarins and add them to the previously collected flesh. Mix everything.
- 630 g satsumas
5
Measure out 200g of mandarin pulp and add it to the syrup (optionally add the Mandarin Napoleon liqueur). Pass the mixture through a strainer into a salad bowl.
6
Cover with clingfilm and set aside for 1 to 2 hours in the fridge.
7
Pour the mixture into the bowl of the Gelato Expert and run the artisan ice cream mode.
8
Set aside for 1 to 2 hours in the freezer. Pour the mixture into the frozen shells, overflowing by a good centimetre.
9
Put the hat on the frozen satsumas and set aside in the freezer for 2 hours before serving.