prep: 25-30 mins
cook: 8 mins
serves: 6-8

Ingredients

  • Cinnamon Crumble Ingredients:
  • 70g Unsalted Butter
  • 70g Dark Brown Sugar
  • 70g Plain Flour
  • 35g Almond Meal
  • 35g Hazelnut Meal
  • 1g Ground Cinnamon
  • 1g Sea Salt
  • Mandarin Jelly Ingredients:
  • 4.5 Gelatine Sheets
  • 75g Water
  • 120g Caster Sugar
  • 300g Mandarin Juice
  • Cream Filling Ingredients:
  • 800mL Bulla Dollop Cream
  • 150g Icing Sugar
  • 2 Fresh Mandarins, zested
  • To Serve:
  • 3 fresh mandarins, to serve

Kirsten Tibballs' Mandarin Crunch

method

  1. For Cinnamon Crumble, Mix all ingredients together in a stand mixer with a paddle attachment just until a crumble is formed. Spread evenly onto a lined tray. Bake at 175°C for approximately 8 minutes. Cool at room temperature. Store in an airtight container.
  2. For the Mandarin Jelly, Pre-soak the gelatine in a bowl of cold water. Boil the water, sugar and juice. Remove from the stove and add in the pre-soaked gelatine. Stir until melted. Deposit it into the base of individual glasses and fill about one-quarter of the glass. Place in the fridge for 3 hours to set.
  3. For the Cream Filling, Combine all ingredients.
  4. To assemble, Pipe the cream filling on top of the jelly and cover with mandarin segments. Add another layer of cream and top with a layer of crumble. Top once again with cream and finish with mandarin segments and crumble.