Mandarin 4
Eggs 2
Sugar 40g
Gelatin 2g
Garnish
Lemon balm
Edible flower
Pickle blue berries
For pickle blue berries
Vinegar 100ml
Sugar 100g
Blue berries 10g
1. Set one mandarin in the pot with water and bring to boil, then turn small fire to simmer 20 minutes. Take it out from the water and cool down.
2. Mix vinegar and sugar bring to boil, then let it cool down. Soak the blue berries in the liquid when the pickle liquid is cool.
3. Separated the egg, collect the yolks, collect the zest of the mandarin and juice the remaining mandarin.
4. Soak the gelatin sheet in the cold water. Mix egg yolks, zest, sugar and juice in a bowl with a bain-marie. Malt the gelatin and add into the mixture.
5. Use a knife cut a cross at the bottom of the cooked mandarin and take the meat out.
6. Pour the egg yolk mixture into the piping bag.
7. Fill the cooked mandarin with the mixture, then set in the fridge over night.
Note.
When cook the mandarin need a plate to push the mandarin under the water.
Gelatin powder 2g = 1 sheet
