Kirsten Tibballs’ Mandarin Crunch
Ingredients
To make the cinnamon crumble
- 70g unsalted butter
- 70g dark brown sugar
- 70g plain flour
- 35g almond meal
- 35g hazelnut meal
- 1g ground cinnamon
- 1g sea salt
To make the Mandarin Jelly
- 4.5 gelatine sheets
- 75g water
- 120g caster sugar
- 300g mandarin juice
To make the Cream Filling
- 800mL Bulla Dollop Cream
- 150g Icing Sugar
- 2 Fresh Mandarins, zested
To Serve
- 3 fresh mandarins
Cooking Directions
- For Cinnamon Crumble, Mix all ingredients together in a stand mixer with a paddle attachment just until a crumble is formed. Spread evenly onto a lined tray. Bake at 175°C for approximately 8 minutes. Cool at room temperature. Store in an airtight container.
- For the Mandarin Jelly, Pre-soak the gelatine in a bowl of cold water. Boil the water, sugar and juice. Remove from the stove and add in the pre-soaked gelatine. Stir until melted. Deposit it into the base of individual glasses and fill about one-quarter of the glass. Place in the fridge for 3 hours to set.
- For the Cream Filling, Combine all ingredients.
- To assemble, Pipe the cream filling on top of the jelly and cover with mandarin segments. Add another layer of cream and top with a layer of crumble. Top once again with cream and finish with mandarin segments and crumble.
Ingredients
To make the cinnamon crumble
- 70g unsalted butter
- 70g dark brown sugar
- 70g plain flour
- 35g almond meal
- 35g hazelnut meal
- 1g ground cinnamon
- 1g sea salt
To make the Mandarin Jelly
- 4.5 gelatine sheets
- 75g water
- 120g caster sugar
- 300g mandarin juice
To make the Cream Filling
- 800mL Bulla Dollop Cream
- 150g Icing Sugar
- 2 Fresh Mandarins, zested
To Serve
- 3 fresh mandarins