Mini Fruit Roulades

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Quantity of servings: 9 portions

Egg whites 210 g

Invert sugar 56 g

Sugar 90 g

Almond flour 57 g

Wheat flour 45 g

Cocoa powder 25 g

Baking powderaking powder 3 g

Butter 26 g

33% cream 90 g

Egg yolks 70 g

Oil 30 g

Coconut milk 100 g

Gelatine 7 g

Cold water 28 g

Mascarpone 200 g

33% cream 300 g

Oranges 1000 g

Sugar for cooking 900 g

Sugar 200 g

Oil 20 g

Slivered almonds 50 g

Terravita Amber Lemon Coating 200 g

Oil 20 g

Freeze-dried mango 15 g

Oil 20 g

Freeze-dried strawberries 15 g

Whip the egg whites with the sugar and invert sugar.
Combine all the dry ingredients.
Bring the cream to the boil and pour it over the chocolate. Add the oil and butter, then blend until smooth.
Add the egg yolks to the whipped meringue and fold in gently.
Alternately add half of the chocolate mixture and half of the dry ingredients, mixing gently after each addition before adding the next portion.
Spread the mixture evenly over a 60 × 40 cm baking tray.
Bake at 210°C for 8–10 minutes.
Leave to cool.

Soak the gelatine in the cold water.
Heat the coconut milk and Terravita Coconut Multi Cream to 60°C.
Pour the hot mixture over the white chocolate, add the bloomed gelatine and blend until smooth.
Add the mascarpone and cream, then blend again until smooth.
Chill in the refrigerator.

Cut the oranges into pieces, retaining the peel.
Place the orange peel in a saucepan with water and the sugar intended for cooking.
Cook for 10–15 minutes.
Drain and repeat the cooking process twice.
Arrange the orange segments and peel on a baking tray and sprinkle with the remaining sugar.
Bake at 140°C for approximately 60 minutes.
Blend until smooth.
If the confit is too thick, add some orange juice while blending.
Chill.