Tangerika

In a bowl, melt together the Amatika and sunflower oil at 115°F (45°C).



In another bowl, mix together the plain wheat flour, bicarbonate of soda, salt and Potato Whip.



Mix together the melted Amatika and oil, the dry ingredients and water for 2 minutes until homogenous.



Pour the mixture out onto a non-stick mat to a depth of 5mm.



Leave to cool in the refrigerator for 10 minutes.



Bake at 390°F (200°C) for 6-7 minutes.



Store in the refrigerator until completely cool.



Cut into 6cm disks.

Put the glucose syrup and sugar in a saucepan and cook at 390°F (200°C).



Gradually pour in the 135g portion of (warmed) water. Once you have combined all the water, heat the mixture

to 226°F (108°C).



Pour the caramel, hazelnut paste, cocoa butter, mandarin juice, lecithin and salt into a jug and emulsify the

mixture in a Turmix (food processor).



Leave to cool to 95°F (35°C) and emulsify again in a Turmix (food processor).



Pour the mixture into 1.5-2cm deep, 5-6cm silicone molds and store in the freezer.

Put the apricot purée and mandarin juice in a saucepan and warm them to 85°F (30°C).



Mix the inulin, pectin and carob gum in a bowl, then gradually pour this into a saucepan, stirring all the while.



Cook to 185°F (85°C).



In a jug, blend together the ingredients from the saucepan, the Natur Emul and the coconut oil.



Leave to cool to 130°F (55°C) and emulsify again.



Mix a small amount of crémeux into the caramel and store in the freezer.

Beat the aquafaba until stiff peaks form. Add in the glucose and inulin.



Mix on a medium speed for 5 minutes so that all the dry ingredients are dissolved.



Mix at high speed for 1 minute.

Put the water, mandarin juice and salt in a saucepan and cook to 115°F (45°C).



Melt the Amatika and hazelnut paste to 115°F (45°C).



Emulsify the liquid from the saucepan with the Amatika and hazelnut.



Gradually mix the results into the meringue, stirring all the while.



Use the mousse you have just made to fill two thirds of the Universo 90 mold and add in the caramel

and crémeux insert and a biscuit disk.



Store in the freezer for 24 hours.

Put the water, cocoa, glucose, sugar and salt in a saucepan.



Cook until the mixture boils.



Mix it into the chocolate and soy lecithin.



Emulsify in a Turmix (food processor).



Leave the glaze to cool to 100°F (38°C).



Emulsify it gently so that no air bubbles form.



Store in the refrigerator.

Put the water, margarine and glucose syrup in a saucepan and warm it to 115°F (45°C).



Mix the sugar, pectin and salt in a bowl.



Pour them into a saucepan and stir until the pectin dissolves.



Cook until the mixture boils.



Pour in the nibs and almonds.



Cook on a medium heat for 30 seconds.



Pour out onto a non-stick mat.



Leave to cool at room temperature for 1 hour.



Bake at 355°F (180°C) until it is completely golden brown.



Leave to cool for 1 minute at room temperature and cut into 3-4cm rings.



Decorate each one.