Ingredients

Ingredients for the protein foam

Instructions:

1. Start making the protein foam. To do this, put the granulated sugar with the water in a saucepan and cook on a low heat to a sugar syrup. This should be 121 degrees Celsius, but if you do not have a kitchen thermometer, you can let the sugar syrup simmer until very firm bubbles form just before it starts to decolour.
2. Just before the sugar syrup is ready, start whipping the egg whites in the planetary mixer or with the help of a hand mixer. As soon as the egg white has nice firm peaks, add the hot syrup drop by drop to the egg white while whisking.
3. Keep beating until the egg white has become lukewarm. Scoop the firm foam into a decorating bag with a serrated tip. If you don’t have this, you can also scoop the egg white onto the tangerines with a spoon. Keep the egg white foam in the refrigerator until use.
4. Grate the peel of 1 mandarin and put it aside. Squeeze the mandarin and put the collected juice with the water and granulated sugar in a saucepan. Put it on low heat and let simmer until all the sugar has dissolved. Add a little bit of the zest from the skin.
5. Pour the syrup into the drawer of the appliance.
6. Peel the remaining 8 mandarins and put them in the syrup.
7. Place the drawer in the appliance and fill the water tank. Set the device to steam at 100 degrees Celsius for 9 minutes.
8. Carefully remove the poached (steamed) mandarins from the syrup and place them on the steam grid. Place the steam grid in the drawer.
9. Spray beautiful rosettes of the firm protein foam on the poached tangerines or scoop the foam nicely with a spoon.
10. Place the tray in the appliance, set to 200 degrees Celsius and bake for 6 minutes. The foam will now have turned nicely golden brown and crispy.
11. Sprinkle the tangerines with the reserved grater.
12. Serve with some of the syrup where they were poached in and top it off with a nice scoop of vanilla ice cream.

Enjoy your meal!

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