This one is perfect for the thermomix, adapted from a very old Stephanie Alexander recipe.
2 mandarins (preferably clementines, or ones with tighter skins)
150 g sugar
4 egg yolks
350 ml milk
4 leaves gelatin
60 ml strained mandarin juice
350 ml lightly whipped cream
Peel the zest with a vege peeler and put in TMX with the sugar, blitz on 9 until completely zested
Add the egg yolks and blend on 6 until mixed and aerated
Add the milk and cook at 80 C speed 3 for 10-12 minutes or more until thickened (see comments later)
Strain into a cold bowl
Add the gelatine leaves to a bowl of cold water for a few minutes
Put the mandarin juice in a saucepan, and when boiling add gelatin leaves (squeezed to remove excess water), swish to dissolve
Let cool for a couple of minutes, then add to custard, mixing well
Leave to cool to room temperature
Fold in whipped cream, then put into a mould in the fridge
Comments
I'm still having trouble with the custard. It curdled the first time set to 90. When set to 80, it never seems to thicken! So I cooked on 80 for 10 minutes, then did 90 at 1 minute intervals until thickened, checking carefully each time. Maybe if I left it for longer at 80 it would thicken, I'll have to try.
I put it in a jelly mould, and then added mandarin/champagne jelly for the base, another Stephanie recipe. If anyone wants the jelly recipe let me know, the TMX was perfect for juicing the mandarins. It makes a nice dessert with the jelly base and the creamy top.
