The Pandoro Dome with Mandarin Cream. It’s a classic leftover dessert.
Who knows how many Pandoro we have 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 thicker outside, to stay on the dome and not slide off.
To flavor it, I used a puree made with the same mandarins, including both peel and pulp, so it’s important to use organic citrus.
If desired, you can make the same recipe with organic oranges or lemons.
You will find the preparation of the creams in a traditional way and then with the Thermomix.

Thought for you:

Difficulty: Easy
Cost: Very cheap
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

573.15 Kcal

calories per serving

Info Close

Energy 573.15 (Kcal)
Carbohydrates 76.14 (g) of which sugars 44.66 (g)
Proteins 16.48 (g)
Fat 22.54 (g) of which saturated 12.98 (g)of which unsaturated 2.69 (g)
Fibers 3.55 (g)
Sodium 255.31 (mg)

Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 cup mandarins (or organic tangerines or clementines)
1 pandoro (750 g)
3.5 oz mandarins (puree made by us)
2/3 cup powdered vanilla sugar (from the pandoro)
1/2 cup all-purpose flour
2 eggs
3 cups milk
2 cups milk
1.8 oz mandarins (puree made by us)
1 egg
1/2 cup flour
3 gelatin sheets
1.8 oz mandarin (puree made by us)
1/2 cup water
2 oz liqueur (sweet, I used Malvasia)
1/4 cup sugar
3 mandarins (or clementines or tangerines)

The Pandoro Dome with Mandarin Cream

Tools

Cutting board
Knife
Pot
Small pot
Plate (or serving plate)
Whisk
Brush
Small bowl
2 Bowls

Preparation: The Pandoro Dome with Mandarin Cream

For all preparations

Blend the mandarins until they become a mush. Set them aside
Prepare the syrup.
I didn’t use sugar, so I didn’t need to make it on the stove.
Put 150 ml of room temperature water in a bowl, add 50 ml of sweet liqueur of your choice.
I used Malvasia, but you can use what you have at home, add 50 g of mandarin pulp to the syrup. Mix everything and set aside
Heat the milk, in the meantime …
In a pot, combine sifted flour and sugar.
Incorporate 50 g 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. Put back on low heat and let thicken, always stirring with the whisk.
When the cream thickens, 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 melt the 3 gelatin sheets. Stir until fully dissolved.
In another pot, combine sifted flour and sugar.
Incorporate 50 g 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. Put back on low heat and let thicken, always stirring with the whisk.
When the cream has thickened, put it in a glass bowl until it cools down.
Put in the bowl, the mandarin puree, sugar, flour, and grind: 20 sec./speed 10. Bring to the bottom with the spatula and if necessary, grind again: 10 sec./speed 10.
Add the milk, eggs and cook: 7 min./194°F/speed 4. Transfer the cream into a bowl, cover with cling film making it adhere to the surface and let cool.
Soak the gelatin sheets in a glass of hot milk from what you have.
As soon as the gelatin is melted, start preparation in the bowl.
Put in the bowl mandarin puree, sugar, dissolved gelatin with all the milk, flour, and grind: 20 sec./speed 10. Bring to the bottom with the spatula: 10 sec./speed 10.
Add the milk, eggs, and cook: 7 min./194°F/speed 4. Transfer the cream to a bowl, and leave to cool.
Cut the 2 bases of the pandoro into 2 slices about 0.6 inches thick, and set aside.
Continue slicing the rest of the pandoro.
Take a dome preferably made of glass, and line its inside with several layers of cling film.
Place the smallest part of the pandoro at the bottom, and brush it with the syrup.
On the sides, add pieces of pandoro cut from the other slices, with the tips facing the base and trimming the rest at the edge of the dome.
Pour half of the mandarin cream
Add the remaining pandoro pieces, except for the large base, and brush them with the syrup as well,
At this point, pour the remaining cream, and level with a spatula.
Brush the base, which is the large slice that remains, and cover the dome with it.
Take the ends of the cling film, and tighten them like a candy, press down gently with the palm of your hand, and place in the fridge for at least 3 hours or more.
After the time has passed, free the base from the cling film, place a serving plate on the base, and flip the dome.
Then extract it and remove the cling film.
Decorate with the second cream and mandarin segments.
Here is the Pandoro Dome with Mandarin Cream.