Pandoro stuffed mandarin
Instructions
Whip the egg yolks with sugar, add the grated peel of Mandarin and then, stirring constantly, add the flour.
Diluted with milk and with Mandarin juice passed to colander.
Cook the cream over low heat, stirring.
The first boils, remove from heat and add the gelatine, soaked in water and squeezed.
Remove the base to pandoro and empty the dough, sprinkling it with maraschino.
Whip the cream, add chilled cream, fill the pandoro.
Close it with the base and keep in the refrigerator for 4-5 hours.
Ingredients and dosing for 8 persons
- 1 pandoro from 1000 g
- 300 g of cream
- 200 g of milk
- 100 g of sugar
- 1 glass of mandarin juice
- 1 glass of maraschino
- 30 g of white flour
- 4 sheets of isinglass
- 3 eggs
- 1 mandarin