Brioche with Mandarin Sauce and Basil Oil Ice Cream

“I am Alexandra Korenevich, a chef inspired by the chance to introduce traditional dishes discovered on my travels to the Georgian scene. Adding Asian touches to each dish is typical for me.”
“I am Tamar Osadze, a pastry chef. For me, cooking is a field where I can feel the aesthetics, strength, and creativity. I am passionate about transforming recipes from various cultures.”

This dessert is our first collaboration through MasterChef, with plans to showcase our culinary skills further at an unforgettable spring dinner event.

Brioche with Mandarin Sauce and Basil Oil Ice Cream

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Dessert

Goes with

Limonati by Borjomi Adjarian Mandarin

Ingredients

Dough

Flour

250 gram

Sugar

30 gram

Yeast

7 gram

Salt

5 gram

Milk

75 milliliter

Butter

62 gram

Egg

2 piece

Cream

Egg yolk

120 gram

Milk

500 milliliter

Sugar

120 gram

potato flour

48 gram

Butter

40 gram

gelatin

7 gram

crème

400 gram

vanilla

5 gram

Limoncello

50 gram

ice cream

Egg yolk

3 piece

Milk

250 milliliter

crème

250 milliliter

Salt

1 a pinch

Sugar

45 gram

milliliter

Nitrogen

Mandarin sauce

Mandarin peel

100 gram

Mandarin juice

200 milliliter

Sugar

50 gram

corn starch

1 teaspoon

Chips

step

Preparation of mandarin sauce: boil mandarin peel in a small amount of water.

step

Add mandarin juice, blend and strain the mixture, then return it to the pot and add sugar.

step

Bring to a boil again, add cornstarch dissolved in a little water, and cook for a few more minutes. Store in the refrigerator until ready to use.

step

Preparation of dough: combine all dough ingredients in a bowl and knead for 8 minutes.
Add diced butter and knead until the dough becomes elastic, shiny and smooth.

step

Wrap and let rise for 1 hour until doubled, then refrigerate overnight.
Before using, bring the dough to room temperature, cut into desired sizes, and allow it to rise until doubled. Fry in preheated oil at 180°C.

step

Preparation of cream Diplomat: Mix egg yolk, starch, and sugar. Heat the milk, add the egg mixture, and cook until thick and glossy. While hot, add butter, limoncello, and gelatin, mix well, and store in the refrigerator. Once cool, beat until smooth and add whipped cream.

step

Preparation of ice cream: Combine egg yolks and sugar. Heat milk, add to the egg mixture, and stir constantly to prevent curdling. Remove from heat at the first boil, put in a clean vessel, add basil oil, and chill in fridge. Once cooled slightly, add nitrogen.

Serve

Assembly: Paint the plate with mandarin sauce, place the brioche, cut it open, and fill with cream. Add a scoop of ice cream and garnish with prosciutto chips and pear chips if desired.

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