Mandarin burnt essence with mint cream sphere

Preparazione

• 1

  Prepare mascarpone cream with eggs and sugar and cool.

• 2

  Burn mandarins, cook in milk, add sugar and gelatine.

• 3

  Emulsify with mascarpone cream.

• 4

  Charge in siphon and rest 3 hours.

• 5

  Mix lemon juice, mint liqueur, flour and melted butter, freeze in molds.

• 6

  Plate mint cream and fill chocolate hemisphere with mousse.