Ingredients for the peanut mousse

  • 180 g peanut butter
  • 2 eggs
  • 4 egg yolks
  • 80 g sugar
  • 500 g cream
  • 3 sheets gelatine

To prepare the peanut mousse

Beat the egg yolk and sugar until light and frothy. Beat the eggs with the peanut butter over the warm bain-marie. Dissolve the softened gelatine in the peanut butter mixture and stir slowly into the sugar mixture. Carefully fold the whipped cream into the cold mixture and transfer to the desired dish.

Ingredients for the tangerine meringue

  • 80 g lemon juice
  • 80 g sugar
  • 80 g isomalt
  • Heat to 121 °C.
  • 160 g tangerine juice
  • 16 g egg white powder
  • 60 g tangerine syrup

To prepare the tangerine meringue

Beat using the KitchenAid. Gradually add the sugar to the egg white mixture. Pipe the meringue into thin sticks and dry at 60 °C (hot air) for 6 hours.

Ingredients for the brittle

  • 80 g peanuts
  • 35 g sunflower seeds
  • 30 g puffed quinoa
  • 20 g puffed rice
  • 85 g meringue mixture
  • 2 tangerine zest

To prepare the brittle

Mix everything together well and dry at 120 °C (hot air).

Ingredients for the shortcrust pastry ring

  • 2 eggs
  • 200 g icing sugar
  • 400 g butter
  • 600 g flour

To prepare the shortcrust pastry ring

Mix everything together and leave to stand in the fridge for 2 hours. Roll out the dough, cut out and bake between 2 silicone baking mats at 180 °C (hot air) until golden brown.

Ingredients for the tangerine gel

  • 1 l fresh tangerine juice
  • 9 g gellan gum
  • 9 g agar-agar
  • 6 g citras
  • 85 g sugar
  • 4 g citric acid

To prepare the tangerine gel

Boil 500 g of the tangerine juice with the gellan gum, agar-agar, citras, sugar and citric acid. Transfer the mixture to a bowl and stir in the remainder of the juice. Leave to cool and then blend in the Thermomix until smooth.

Ingredients for the dried tangerine segments

  • 2 tangerines
  • 20 g icing sugar

To prepare the dried tangerine segments

Segment the tangerines. Place the segments on a sheet of baking paper and dust with icing sugar. Dry at 60 °C.

Ingredients for the tangerine sorbet

  • 550 g tangerine juice + zest
  • 130 g lime juice
  • 120 g water
  • 200 g glucose syrup
  • 100 g sugar

To prepare the tangerine sorbet

Bring the water, glucose syrup and sugar to the boil. Add the tangerine juice and lime juice to the sugar mixture, freeze in a Pacojet beaker for 24 hours.