Baked Mandarin and Sesame Mousse with Soft Honey Crust
An original dessert with a light, creamy texture, somewhere between a mousse and a baked custard, scented with mandarin zest and juice. The top develops a soft honey-sesame crust that contrasts beautifully with the delicate interior.
Ingredients
- 3 units mandarins (1/2 cup de jugo fresco)
- 3 units eggs (separadas claras and yemas)
- 70 g sugar (divided en dos partes)
- 30 g honey (for the mezcla and the acabado)
- 200 ml heavy cream (cold)
- 120 g plain Greek yogurt (whole)
- 18 g sesame seeds (lightly tostadas)
- 12 g cornstarch (for estabilizar the mezcla)
- 5 ml vanilla extract (optional pero recomendado)
- 1 g salt (a pinch)
- 10 g butter (for engrasar the moldes)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 160 °C / 325 °F. Grease six small ramekins or one medium baking dish with the butter.
- 2
Wash the mandarins, finely zest them, and squeeze enough juice to get 120 ml / 1/2 cup. Set the zest and juice aside.
- 3
Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring until fragrant. Remove and let cool.
- 4
In a bowl, whisk the egg yolks with 35 g / about 2 1/2 tbsp of the sugar, the cornstarch, vanilla, salt, mandarin zest, mandarin juice, Greek yogurt, 15 g / 3/4 tbsp of the honey, and the heavy cream until smooth.
- 5
In another clean bowl, beat the egg whites at medium speed until foamy. Gradually add the remaining 35 g / about 2 1/2 tbsp sugar and continue beating until soft peaks form.
- 6
Fold one third of the whipped egg whites into the mandarin mixture to lighten it. Then gently fold in the rest to keep as much air as possible.
- 7
Divide the mixture among the greased ramekins. In a small bowl, mix the remaining 15 g / 3/4 tbsp honey with half of the toasted sesame seeds and spoon it lightly over the surface of each portion.
- 8
Place the ramekins on a tray and bake for 25 to 30 minutes at 160 °C / 325 °F, until the edges are set but the center still has a slight wobble.
- 9
Remove from the oven and let rest for 10 minutes. Finish with the remaining toasted sesame seeds on top before serving.
- 10
Serve warm or at room temperature to best enjoy the mousse-like texture and bright mandarin aroma.
Chef tips
For a lighter texture, avoid overbeating the egg whites. For a more elegant presentation, use shallow, wide ramekins so the honey-sesame crust is more visible.
Substitutions
You can replace mandarin with clementines or sweet orange. Greek yogurt can be swapped for crème fraîche, though the result will be richer and less tangy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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