Bergamot and kalamansi frozen marshmallow mandarin sorbet on a blackberry coulis, citrus fruit jelly and speculoos

Sorbet & ice-cream recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Kalamansi marshmallow with bergamot tea


    • Frozen fruit purée 100% : Kalamansi - 120g
    • Water - 300 g
    • Sugar - 150 g
    • - 20 g
    • Gelatin - 18 g
    • Sugar - 100 g
    • Water - 60 g

    Recipe for a piece of 10x60 cm

    Soften the gelatine in cold water. Bring the water to the boil, add the tea and let the tea brew for 3 minutes then sift. Add 150g sugar and cook again. Weigh 108g drained gelatine. Weigh 350g boiling tea syrup, dissolve the gelatine, 100g sugar and add the water and the kalamansi puree.

    Blend everything together until cooling to obtain a mossy mixture. Place the bowl on ice to a quick-setting. Use baking paper or food wrap and pour a layer of marshmallow about 3cm thick. Smooth the layer and reserve at -18°C. Use a pastry-cutter of 5cm diameter.

    In this step

  2. Mandarin sorbet


    • Frozen fruit purée 100% : Mandarin - 600g
    • Sugar - 100 g
    • Atomised glucose - 60 g
    • Water - 200 g

    Bring the water to the boil then add the sugar, atomised glucose mixture. Leave to cool and add the puree. Regulate the Brix at 28/29 % with the refractometer.

    Process in an ice-cream maker or pour in Pacojet containers and freeze.

    In this step

  3. Blackberry coulis


    • Frozen fruit purée, sugar added : Blackberry - 200g
    • Sugar - 50 g
    • Water - 50 g

    Bring the water and the sugar to the boil and leave to cool. Add the puree and mix.

    Keep in the cool place at +4°C.

    In this step

  4. Citrus fruit jelly


    • Frozen fruit purée 100% : Mandarin - 200g
    • Frozen fruit purée 100% : Lemon - 10g
    • Sugar - 80 g
    • Sugar - 80 g
    • Citrus fruits (peel) - 100 g
    • Pectin NH - 20 g

    Recipe for 10 Flexipan® measuring 5 cm in diameter and 1cm high

    Bring the mandarin puree to the boil with 80g sugar.

    Mix the sugar and the pectin, add it boiling to the mixture constantly stirring.

    Add the lemon puree and the citrus fruit peels, and bring to the boil for a moment.

    Pour into the Flexipan® and leave to cool at +4°C.

    In this step

    Frozen fruit purées
  5. Speculoos


    • Butter - 250 g
    • Cane sugar - 165 g
    • Caster sugar - 200 g
    • Egg - 85 g
    • Cinnamon (powder) - 8 g
    • Speculoos spices - 8 g
    • Salt - 4 g
    • Flour - 415 g
    • Almond (flakes) - 175 g

    Recipe for a 10x60cm cake tin

    Mix the butter, cane sugar, sugar, salt, cinnamon powder and spices then add the whole egg. Add the flour, mix to have a soft pastry and put the almond.

    Use baking paper and pour the pastry about 3cm thick. Leave to cool to let the pastry make hard, and then cut the pastry into thin slices, around 1mm thick. Place them on a Silpat® baking sheet and bake for 6 to 7 minutes in a ventilated oven between 160 and 170°C.

  6. Assembling and presentation

    Place a citrus fruit jelly disc in a soupe plate. Pour the coulis all around the jelly.

    Put a slice of speculoos on the jelly, and a mandarin sorbet ball on the top.

    Put the marshmallow slices into Rice-Krispies®, sprinkle with icing sugar and place on the sorbet with a blackberry.

    Add a stem of sugar as an skewer into the dessert.

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