Quick Caramelized Mandarins with Mascarpone Cream and Crunchy Almond Crumble - photo 1
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Quick Caramelized Mandarins with Mascarpone Cream and Crunchy Almond Crumble

Desserts Snacks 30 min Easy 18 wyświetleń ~51.50 PLN - (0)
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Description

A seasonal, quick dessert combining sweet and sour, shiny tangerines caramelized in a pan with a delicate cream made of mascarpone and yogurt, and a crunchy crumble of oats and almonds. The dish is visually striking — the glossy orange segments contrast with the light cream center and red pomegranate seeds. Perfect as a light dessert after a family dinner or at a party when you want to present something quick, seasonal, and eye-catching. Flavors: caramel, citrus freshness, creamy sweetness, and nutty crunch. Serve warm to slightly melt the cream, or at room temperature — it always looks elegant.

Ingredients (13)

Servings:
4
  • Mandarin 480 g
  • White sugar 60 g
  • Butter 30 g
  • Mascarpone cheese 200 g
  • Greek yogurt (thick, full-fat) 150 g
  • wildflower honey 40 g
  • Oat flakes (mountain) 40 g
  • Almond flakes 60 g
  • Pestki granatu 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków
  • Orange liqueur (e.g. Cointreau) 1 łyżka
💰 Szacowany koszt dania: ~51.50 PLN (12.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Peel the mandarins, cutting away as much of the white pith (albedo) as possible. Then perform 'supreming': cut the fruit in half lengthwise and gently remove the segments, separating them from the pith with a knife right next to the membrane — the goal is to obtain clean, unbroken segments. Collect the juice that comes out while cutting into a small bowl — we will use it later. If you prefer a simpler option, you can just separate the mandarins into segments, leaving a thin layer of pith.

Ingredients: Mandarin
Use a sharp, small knife (e.g., a paring knife) and a cutting board. If you've never supremed before, practice on 1 mandarin first, holding it in your hand and cutting the knife along the membranes. Collect the juice in a bowl — it's useful for thinning the cream or for the crumble.

Caramelizing mandarins

2

Heat a large non-stick skillet over medium heat. Evenly sprinkle 60 g of sugar onto the dry skillet and let it melt without stirring for the first 1–2 minutes — watch as the sugar begins to dissolve at the edges. When the edges of the melted sugar become liquid, gently shake the skillet or stir with a wooden spoon (using short strokes) until the sugar is completely caramelized to a light golden color (3–5 minutes from the start).

Ingredients: White sugar
Use a pan with a diameter of 24–28 cm with a thick bottom. Do not leave the stove — caramel burns quickly. If a dark smell appears, discard the caramel and start over. Never add water to hot caramel.
3

Remove the pan from the heat for a moment and add 15 g of butter (half of the butter portion). The sugar may harden for a moment — this is normal. Return the pan to medium heat and stir until the butter melts into the caramel and the mixture becomes uniform (20–30 seconds). Then add the prepared mandarin segments (carefully, it may splatter) and gently mix with a silicone spatula to coat each segment in caramel. Sauté for 1–2 minutes until the segments are warm and covered in a glossy glaze. If the mandarin juice has collected in a bowl, you can pour 1 tablespoon (about 15 ml) of juice into the pan to loosen the too thick caramel.

Ingredients: Butter, Mandarin
Use a silicone or wooden spatula, not metal, to avoid scratching the coating. Do not fry for too long — the mandarins will soften quickly; the goal is just to warm them up and coat them with caramel. If the caramel starts to burn too much, remove the pan and add a little juice from the bowl.

Almond Crumble

4

In a small dry skillet over medium heat, place 40 g of oats and 60 g of almond flakes along with 15 g of butter and 10 g of sugar (from the remaining). Toast the mixture for 4–6 minutes, stirring constantly, until the oats turn golden and the almonds are fragrant and browned. Add a pinch of salt (1 g) and 1 teaspoon (2 g) of cinnamon and mix. Transfer the crumble to a plate to cool — the crumble will harden and become crunchy.

Ingredients: Oat flakes (mountain), Almond flakes, Butter, White sugar, Salt, Ground cinnamon
If you don't have a second pan, make the crumble after caramelizing the mandarins, but remember to keep the pan dry. Use a spatula to stir and remove the crumble from the heat immediately after it browns, so it doesn't burn.

Cream

5

In a bowl, place 200 g of mascarpone and 150 g of thick Greek yogurt. Add 40 g of honey and optionally 15 ml of orange liqueur (if using). Use a hand whisk or spoon and beat/mix the ingredients vigorously for about 30–60 seconds until the mixture is silky and smooth — do not whip to stiffness, the cream should be light and slightly runny to contrast with the warm mandarins.

Ingredients: Mascarpone cheese, Greek yogurt (thick, full-fat), wildflower honey, Orange liqueur (e.g. Cointreau)
Use a medium bowl and a hand whisk or mixer on low speed. If the cream is too thick, you can add 1 tablespoon of mandarin juice (about 15 ml) that you collected earlier. Don't overmix — excessive whipping can make the cream become grainy.

Assembly and serving

6

In four shallow bowls or plates, evenly distribute the cream (about 85–90 g of cream per serving). On top of the cream, arrange the warm caramelized mandarins (about 120 g of segments per serving). Generously sprinkle each serving with almond crumble (about 25 g per serving) and scatter pomegranate seeds on top (about 20 g per serving). Garnish with a few fresh mint leaves (optional). Serve immediately while the mandarins are still slightly warm — the cream will loosen slightly, creating an appetizing contrast of textures.

Ingredients: Mascarpone cheese, Greek yogurt (thick, full-fat), Mandarin, Oat flakes (mountain), Almond flakes, Pestki granatu, Fresh mint, wildflower honey
Use flat bowls with a diameter of 18–22 cm or wide dessert plates. Serve immediately to keep the crumble crispy. Additionally, you can add an extra teaspoon of honey on top of each serving for more shine.

Cleaning and Suggestions

7

After serving, wipe the pan with hot water (do not pour cold water on hot caramel — wait until it cools down first). Store the remaining crumble in an airtight container for up to 3 days at room temperature. If you used liqueur, store the remainder according to the instructions on the bottle.

To clean a pan with stuck caramel residue, fill it with hot water and let it sit for a few minutes, then gently scrape off the residue with a spatula. Do not use metal sharp tools on a non-stick surface.

Fun Fact

💡

Caramelizing fruits is an ancient technique that enhances their natural sweetness by evaporating water and caramelizing surface sugars — this gives an ordinary fruit a deeper, almost toffee-like flavor.

Best for

kolacja zimowa szybkie przyjęcie po pracy deser świąteczny na ciepło

Tips

🍽️ Serving

Serve the dessert on white or light plates to highlight the color contrast of the mandarins and pomegranate seeds. For an extra touch of luxury, add a bit of freshly grated mandarin zest on top. Serve immediately — the crumble loses its crunch after a longer contact with the cream.

🥡 Storage

Store the cream in the refrigerator for up to 48 hours in an airtight container. The caramelized mandarins are best eaten the same day — however, they can be stored in the refrigerator for up to 24 hours and gently reheated before serving. The crumble is best fresh; store it in a dry, airtight container for up to 3 days and add just before serving.

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