Bouquet

Mandarin Reduction (First Layer)

Procedure:

1. In a saucepan, combine water, tangerine juice, glucose syrup, and sugar.

2. Bring to a boil and cook until 107°C (225°F), corresponding to approximately 75° Brix. 👉 Use a refractometer, if available, for greater accuracy.

3. Remove from the heat, add the mandarin zest, cover and leave to infuse for 15–20 minutes.

4. Filter through a fine sieve and let cool to 27°C.

5. Dress in the shell as the first layer, filling about ⅓ of the cavity.

6. Allow to crystallize completely before proceeding with the second layer.

White Saffron Ganache (Second Layer)

Procedure:

1. Infuse the saffron pistils in the cream, cover and refrigerate for 12 hours at 4°C.

2. The next day, strain the cream through a fine sieve. If necessary, adjust the net weight to 56 g.

3. Add the sorbitol, glucose syrup, and salt to the cream. Heat the mixture to 40°C, stirring well.

4. In a second bowl, melt the white chocolate in the microwave until 40°C, stirring regularly.

5. Pour the hot mixture onto the chocolate mass in several batches, stirring from the center outwards to obtain a good emulsion.

6. When the ganache drops to 35°C, add the soft butter and blend with an immersion blender, avoiding incorporating air.

7. Let the ganache cool to 29°C.

8. Dress in the shell over the mandarin layer, forming the second layer.

9. Leave to crystallize and stabilize at 16–18°C for at least 12 hours before closing.