The Pandoro dome with mandarin cream. It’s a classic leftover dessert.
Who knows how many Pandoro are left, so why not create desserts for the whole family.
I used my mandarin cream in 2 consistencies, the first softer inside, and the second denser outside, to stay on the dome and not slide off.
For flavoring, I used a puree made with the same mandarins, including both the peel and pulp, so it’s important to use organic citrus fruits.
If you wish, you can make the same recipe with oranges or lemons, as long as they are organic.
You will find the cream preparation both in the traditional way and subsequently with the Bimby.

Thought for you:

Difficulty: Easy
Cost: Very affordable
Rest time: 3 Hours 30 Minutes
Preparation time: 1 Hour
Portions: 10
Cooking methods: Boiling, Cooking with food processor
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

Let’s go shopping

5 oz mandarins (or tangerines or clementines, organic)
1 pandoro (750 g)
1.8 oz mandarins (puree that we will make)
2.8 oz vanilla powdered sugar (from the pandoro)
2.5 oz all-purpose flour
2 eggs
3 1/4 cups milk
2.1 cups milk
1.8 oz mandarins (puree that we will make)
1 egg
2.1 oz flour
3 gelatin sheets
1.8 oz mandarin (puree that we will make)
3.5 oz water
1.8 oz liqueur (sweet to taste, I used Malvasia)
3 mandarins (or clementines or tangerines)

The Pandoro dome with mandarin cream

Tools

Cutting board
Knife
Pot
Saucepan
Plate (or serving platter)
Whisk
Brush
Small bowl
2 Bowls

Preparation: The Pandoro Dome with Mandarin Cream

For all preparations

Blend the mandarins into a pulp. Set them aside.
Prepare the syrup.
I did not use sugar, so I didn’t need to heat it.
Place 5 oz of room temperature water in a bowl, add 1.8 oz of sweet liqueur of your choice.
I used Malvasia, but you can use what you have at home. Add 1.8 oz of mandarin pulp to the syrup. Mix everything and set aside.
Heat the milk, meanwhile …
In a pot, combine the sifted flour and sugar.
Incorporate 1.8 oz of mandarin puree and the eggs. Beat vigorously with a fork until smooth and homogeneous.
Gradually pour the hot milk into the pot, stirring with a whisk. Return to low heat and thicken, always stirring with the whisk.
Once the cream has thickened, put it in a glass bowl and cover it with plastic wrap or a sealing lid.
In a small pot, put a glass of the milk you have, heat it and dissolve the 3 gelatin sheets. Stir until well dissolved.
In another pot, combine the sifted flour and sugar.
Incorporate 1.8 oz of mandarin puree and the eggs. Beat vigorously with a fork until smooth and homogeneous.
Gradually pour the hot milk into the pot and the dissolved gelatin, stirring with a whisk. Return to low heat and thicken, always stirring with the whisk.
Once the cream has thickened, put it in a glass bowl until it has warmed.
Place in the bowl, the mandarin puree, sugar, flour, and grind: 20 sec./speed 10. Gather at the bottom with a spatula and if necessary, grind again: 10 sec./speed 10.
Add the milk, the eggs, and cook: 7 min./90°C/speed 4. Transfer the cream to a bowl, cover with plastic wrap making it adhere to the surface, and let it cool.
Soak the gelatin sheets in a glass of hot milk that you have available.
As soon as the gelatin has dissolved, start preparing in the bowl.
Place the mandarin puree, sugar, dissolved gelatin with all the milk, flour in the bowl, and grind: 20 sec./speed 10. Gather at the bottom with a spatula: 10 sec./speed 10.
Add the milk, the eggs, and cook: 7 min./90°C/speed 4. Transfer the cream to a bowl and let it warm.
Cut the 2 bases of the pandoro into 2 slices of about 0.6 inches, and set aside.
Continue slicing the rest of the pandoro.
Take a dome, preferably glass, and line its interior with several layers of film.
Put the smallest part of the pandoro on the bottom, and brush it with the syrup.
On the sides, place pieces of pandoro obtained from the other slices, with the tips facing towards the base and trimming the rest to the edge nicely.
Pour half of the mandarin cream.
Add the remaining pandoro pieces, except for the large base, and brush them also with the syrup.
At this point, pour the rest of the cream, and level with the spatula.
Brush the base, which is the large slice you have left, and cover the dome with it.
Take the edges of the film, twist them as if it were candy, press gently with the palm of your hand and place in the fridge for at least 3 hours or more.
After the time has passed, loosen the base from the film, place a serving plate on the base and invert the dome.
Then extract it and remove the film.
Decorate with the second cream and mandarin segments.
Here is the Pandoro dome with mandarin cream.