Recipe and styling by Mari-Louis Guy & Callie Maritz for CRUSH.
A magnificent way with mandarins!
125 g butter, melted
¼ cup (50 g) sugar
2 cups (150 g) marie biscuit crumbs
1 tsp (5 ml) gelatine
3 Tbsp (45 ml) water
3 eggs, separated
3/4 cup (150 g) sugar
2 Tbsp (30 ml) lemon juice
zest of 1 small orange
2 cans (310 g each) mandarin segments, reserve the juice
1 cup (250 ml) reserved mandarin juice
1 packet (80 g) orange jelly powder
Preheat the oven to 180 ˚C.
Combine the butter, sugar and biscuit crumbs and press the mixture firmly onto the base and up the sides of a 23cm pie dish. Bake for 10 minutes. Allow to cool.
Sprinkle the gelatine over the water, in a small bowl. Set aside.
In the top of a double boiler, combine the egg yolks, ½ cup (100 g) sugar and the lemon juice and stir until the sugar has dissolved and the resulting custard is thick enough to coat the back of the spoon. Pour the custard into a clean bowl, add the gelatine mixture and orange zest and stir through.
In the bowl of an electric mixer, using the whisk attachment, beat the egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
Fold into the custard. Pour the custard filling onto the prepared crust and refrigerate for 3 hours or until completely set.
Decorate with the mandarin segments. Heat the reserved mandarin juice, add to the jelly powder and stir until dissolved. Set aside until this reaches room temperature and has become syrupy but has not yet set. Pour carefully over the back of a spoon onto the mandarin segments. Return to the refrigerator until the jelly is set.