Ingredients
Serves 63 bright skinned mandarins (washed and zest removed with a fine grater)
375ml thickened cream
60g caster sugar
70ml mandarin juice
65mls Sauternes or good botrytis wine
2 leaves gold strength gelatin (soaked in very cold water)
For the caramel:
200g caster sugar
2 tbsp water
100mls hot water
Method
To make the caramel, combine sugar and water in a small saucepan and wash down the sides of the pan with a pastry brush dipped in cold water. This will stop crystals from forming. Over medium heat bring the syrup to the boil and cook with out stirring until it turns light golden. Swirl the pan to even the colour then continue to cook until caramel starts to smoke slightly. Remove from heat and swirl in 100mls of very hot water. When the caramel bubbles down pour 1cm into each of your 6 metal dariole moulds. Refrigerate.
Rub the zest into the sugar.
Combine the cream and sugar and bring to the boil. At the same time combine the wine and juice and bring to the boil.
Add the 2 mixtures together then stir in the gelatin (squeezed dry). Allow to cool for 5 minutes then pass through a fine sieve.
Pour into the moulds and refrigerate over night.
To serve:
Dip each mould into very hot water and turn onto serving plates. Surround with citrus fruit segments and serve immediately.