Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
For the Mandarin Vanilla Mousse: Mix all the ingredients except the whipped cream
in a food processor. Add the whipped cream, then place in the fridge.
For the Chocolate Mousse: Mix the Violife Creamy with the Meadowland Double (100g)
in a food processor. Whisk the egg white together with the sugar in a blender for 2 minutes. Melt the chocolate over a bain marie. Combine the Meadowland Double whipped cream together with the Violife Creamy mix, and add the melted chocolate. Whisk the egg white together with the sugar in a blender for 2 minutes. Add the whipped egg white and place the chocolate mousse in the fridge.
For the Brownie: Mix eggs and sugar, avoiding a fluffy texture. Add the flour and cacao powder. Add the remaining ingredients and mix. Transfer mix into a large tray and bake for 35 minutes in the oven at 170°c.
For the Caramel Sauce: Boil the sugar to 170°c. Add the Meadowland Double at once and whisk. Add the Flora Plant B+tter, salt and vanilla pods, and whisk again.
For the Marinated Mandarin: Boil the sugar water together with the mandarin liqueur
and add the mandarin.
For the Plating: Spray the chocolate egg with the editable glitter all around. Place the chocolate egg on top of some crushed praline for balance. Fill the chocolate egg half with the mandarin vanilla mousse. Divide the brownie, caramel sauce, kumquats, mandarin segments, tarragon and caramel crisp on top.