Light spacer with Chinese pomelo, mandarin and bergamot

Ingredients

For 4 servings

• •100 g 100 g flour (T45)
• •100 g 100 g blond dick
• •30 g 30 g margarine (special pastry)
• •4 4 eggs
• •1 c. à café 1 teaspoon bergamot aroma
• •2 2 chinese pomelos (big pomelos or grapefruit)
• •6 6 mandarins
• •20 g 20 g sugar
• •6 6 eggs
• •6 6 gelatin leaves
• •8 8 mandarins
• •20 g 20 g sugar
• •8 8 gelatin leaves

Method

1. 1.First preheat the oven to 180°C. Meanwhile, separate the whites from the egg yolks, then work the yellows with the stick until the mixture whitens. Stir in the melted margarine, then gradually add the sieved flour and bergamot flavour.
2. 2.Mount the egg whites in firm snow. Once mounted, gently incorporate them into the previous preparation by lifting the mass so as not to break the whites.
3. 3.Pour your device onto a plate covered with a silicone sheet and spread it evenly to obtain a smooth surface. Bake for 10 to 12 minutes of cooking, then remove the genoise and let it cool completely at room temperature. Remove all the pulp from the pomelos and mandarins, then mix it finely. Filter the juice obtained through a Chinese to remove the fibers and store this juice fresh.
4. 4.Break the eggs by separating white from yellow. Shake the yolks vigorously with sugar, then pour in the fresh fruit juice you have prepared.
5. 5.Pour this mixture into a saucepan and heat it gently over medium heat. Meanwhile, soften the gelatin in cold water. As soon as your preparation starts to simmer, add the dried gelatin and immediately remove from the fire. Cover with a contact food film and place in the refrigerator until fully cooled.
6. 6.When your mixture is cold, mount the egg whites in very firm snow. Stir them gently into the cold mixture by mixing from bottom to top to keep the foam light.
7. 7.Cut rings of genoise with a piece cutter (you'll need two per intermet). Place the first disc at the bottom of each circle, pour over the citrus mousse and cover. Allow to take in the refrigerator for a whole night. Get the mandarin pulp and mix it well. Then pass it to the Chinese to get a smooth juice without pieces. Add the sugar and mix.
8. 8.Pour this sweet juice into a saucepan and bring to a boil. Meanwhile, soften the gelatin leaves in cold water. From the first broth, remove from the heat, add the well-dried gelatin and mix until completely dissolved. Let cool to room temperature.
9. 9.Remove your entremets from the refrigerator, place the second circle of genoise on the frozen foam, then gently sink the jelly over it. Refresh for at least 2 hours for the frost to take well, and here you go, your entremets are ready to be tasted!