Quick seasonal domes: baked mandarins with honey-ricotta cream and crunchy crumble - photo 1
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Quick seasonal domes: baked mandarins with honey-ricotta cream and crunchy crumble

Desserts Cakes and Bakes 30 min Easy 9 wyświetleń ~59.39 PLN - (0)
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Description

Quick seasonal domes combine the intense flavor of roasted mandarins with a delicate cream made from ricotta and yogurt, all complemented by a golden, crunchy topping of oats and almonds. The dish is light, fresh, and full of contrasts: tart-sweet fruits, a creamy base, and a nutty, buttery accent from the crumble. Perfect as a dessert after Sunday lunch, for afternoon tea, or for a quick gathering — it makes a visual impression with the shimmering, caramelized pieces of mandarin and garnished with fresh mint. The recipe is quick, simple, and can be partially prepared in advance — the cream can be chilled, and the crumble can be stored in an airtight jar.

Ingredients Used

Ingredients (13)

Servings:
4
  • Mandarin 640 g
  • Brown sugar 40 g
  • Butter 30 g
  • Ricotta 200 g
  • Honey 30 ml
  • Almond flakes 50 g
  • Rapeseed oil 15 g
  • Greek yogurt 150 g
  • Oat flakes 100 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków
  • Pistachios 30 g
💰 Szacowany koszt dania: ~59.39 PLN (14.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking mandarins

1

Preheat the oven to 200°C (top-bottom). Wash the tangerines, dry them, and peel them. Cut each one in half lengthwise, removing any seeds. Place the halves cut side down in a baking dish or on a baking sheet lined with parchment paper. Evenly sprinkle 40 g of brown sugar and 2 g of cinnamon, then distribute 15 g of butter cut into small pieces among the tangerines. Bake for 12–15 minutes, until the edges of the tangerines become glossy and translucent, and the sugar starts to caramelize — check: the surface of the fruit should be shiny, and the juice slightly thickening.

Ingredients: Mandarin, Brown sugar, Butter, Ground cinnamon
Use a baking dish with a diameter of about 20–24 cm or a baking tray. If you don't have an oven, you can caramelize the mandarins in a cast iron skillet over medium heat for 6–8 minutes. Be careful not to burn the sugar — the color should be light amber.

Ricotta-yogurt cream

2

In a bowl, combine 200 g of ricotta with 150 g of thick Greek yogurt. Add 30 g of honey and 1 g of salt (a pinch). Using a whisk or spoon, vigorously mix the ingredients for about 1–2 minutes until the mixture is smooth and slightly glossy. Taste the cream — it should be gently sweet, with a distinct, slightly tangy note from the yogurt. If you want a smoother texture, use an immersion blender for 10–15 seconds.

Ingredients: Ricotta, Greek yogurt, Honey, Salt
Use a medium bowl (about 1 l) and a rubber spatula or whisk. If the ricotta is very watery, drain it through a sieve for 10 minutes before mixing. Do not mix for too long, so the cream does not become too loose.

Crumble

3

In a medium bowl, mix 100 g of oats with 50 g of almond flakes. Add 15 g of rapeseed oil and 30 g of brown sugar (if you want a more buttery crumble, add an additional 15 g of butter instead of part of the oil). Add a pinch of salt (1 g). Spread the mixture in a single layer on a baking sheet lined with parchment paper and bake at 180°C for 8–10 minutes, stirring every 3–4 minutes, until golden and crispy. Once removed from the oven, the crumble will harden and become pleasantly crunchy — let it cool completely before using.

Ingredients: Oat flakes, Almond flakes, Rapeseed oil, Brown sugar, Salt
The best is a baking tray measuring about 30x20 cm lined with parchment paper. Stir with a wooden spatula or silicone spatula to ensure even browning. Be careful not to burn the almonds — the color should be light brown.

Assembly

4

Prepare 4 shallow bowls or small dessert plates. In the bottom of each dish, place 2–3 tablespoons of ricotta-yogurt cream, smoothing the surface. On top of the cream, arrange 2 halves of roasted mandarin (skin side down or on the side, so they look like small domes). Generously sprinkle with crumble (about 25 g per serving). For contrast, sprinkle with 7–8 g of chopped pistachios (if using) and decorate with a few fresh mint leaves. Before serving, you can drizzle an additional 5 g of honey over the mandarins for shine.

Ingredients: Ricotta, Greek yogurt, Mandarin, Oat flakes, Almond flakes, Pistachios, Fresh mint, Honey
Use 4 cups with a capacity of about 200–250 ml or small plates. If you are preparing the dessert in advance, keep the cream chilled, the crumble in an airtight jar (for up to 48 hours), and warm the mandarins for 1–2 minutes at 180°C before serving.

Final tips

5

Check the temperature of the dessert before serving — it is best slightly warm (the mandarins) with a cool cream. Serve immediately so that the crumble remains crunchy. For serving at a larger gathering, prepare the components in advance: the cream and crumble can be made up to 24 hours ahead, and the mandarins should be baked 30 minutes before serving.

Ingredients: Oat flakes, Mandarin, Ricotta, Honey
Last-minute assembly guarantees the best texture. If you need to transport the dessert, store the crumble separately to prevent it from getting soggy.

Fun Fact

💡

Mandarins have been cultivated for thousands of years in East Asia; traditionally, they are a symbol of happiness and prosperity in some cultures — which is why they often appear in seasonal winter and New Year's desserts.

Best for

szybkie popołudnie z herbatą świąteczne przyjęcie lekki deser po obiedzie

Tips

🍽️ Serving

Serve the dessert slightly warm: the mandarins can be served right after baking, while the cream should be chilled. Decorate with green mint leaves and a sprinkle of pistachios for color contrast. For a more intense aroma, add a bit of mandarin zest to the cream (optional).

🥡 Storage

Store the cream in a tightly sealed container in the refrigerator for up to 48 hours. Store the crumble separately in a dry jar for up to 72 hours. Baked mandarins are best consumed on the same day; however, they can be stored in the refrigerator for up to 24 hours and reheated in the oven for 3–5 minutes before serving.

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