Vanilla Mousse with Mandarin

This smooth vanilla mousse recipe has sweet and zesty flavours of mandarin, and is topped with a crunchy wafer thin tuile

Recipe by: Chloe Carroll - Contestant

Serves: 6


Vanilla Mousse:

Mandarin Fluid Gel:

Mandarins in Sugar Syrup:


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  1. Preheat oven to 170C.
  2. For the Mandarin and Vanilla Mousse, place milk, ¼ cup cream and yoghurt in a medium saucepan and bring to a simmer over low heat.
  3. Meanwhile place egg yolks, caster sugar and vanilla bean in the bowl of an electric mixer fitted with the whisk attachment. Whisk until pale, light and fluffy.
  4. Meanwhile, place remaining 1 ½ cups cream into a clean bowl of an electric mixer fitted with a whisk attachment. Whisk until soft peaks form. Gently fold whipped cream through the cooled milk and egg mixture. Pour into a deep 20cm square baking dish and place into the refrigerator to set, until ready to serve, about one hour.
  5. For the Mandarin Fluid Gel, place ingredients in a small saucepan and set over low heat. Bring to a boil, whisking continuously and cook for 1-2 minutes. Remove from heat and pour through a fine sieve into a small baking dish. Allow to set at room temperature.
  6. Once set, break into pieces and place into a small food processor. Process on highest speed, adding a little water until a shiny and smooth gel forms. Pass through a fine sieve then transfer into a piping bag. Set aside, at room temperature, until serving.
  7. For the Mandarins in Sugar Syrup, place the mandarin juice, caster sugar, cloves, star anise, ginger and 250ml water in a small saucepan. Bring to a boil and remove from heat. Add the mandarin segments and set aside, to cool at room temperature, until serving.
  8. For the Tuile, place icing sugar in the bowl of an electric mixer fitted with a paddle attachment. Turn the speed to the second lowest setting. Add the melted butter into the bowl in a slow stream and mix until a smooth paste is formed. Add plain flour and mix until combined. Add the egg whites, increase speed to medium and beat until the mixture is smooth.
  9. Spread mixture thinly over a silpat or sheet of baking paper. Place onto a large baking tray and place in oven to bake until light and evenly golden, about 8-10 minutes. Remove from the oven and allow to cool. Break into shards and set aside until serving.
  10. To serve, place a scoop of Vanilla Mousse into the centre of each serving plate. Pipe a little Mandarin Fluid Gel on top. Top with Mandarin segments and little of the Sugar Syrup. Add a Tuille shard to each plate.
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