Brocciu Dome with Corsican Citrus Marmalade

This delightful dessert showcases some of Corsica’s finest ingredients: rich, creamy Brocciu, tangy citrus fruits and sweet, nutty almonds… it’s almost as good as being there!

Serves 4

INGREDIENTS

For the dome

• 250 g Brocciu
• 150 ml double cream
• 100 g mascarpone
• 2 gelatine leaves

For the citrus marmalade

• 2 oranges
• 1 lemon
• 125 g sugar

For the almond biscuit

• 60 g butter
• 60 g sugar
• 2 egg yolks
• 80 g flour
• 0.5 g baking powder
• 40 g ground almonds

For the caramel sauce

• 100 g sugar
• 15 g butter
• 50 ml double cream
• 2 tbsp aged rum
• 50 g water
• Pinch of salt

For the almond tuiles

• 50 g butter
• 50 g sugar
• 25 g flour
• 25 g ground almonds
• 1 egg white

To serve

• Citrus zest
• Fresh mint

METHOD

1. Prepare the dome the day before. Blend the Brocciu until smooth. Whip the cream and mascarpone with the sugar until light. Melt the gelatine after soaking it in cold water. Fold the gelatine into the Brocciu, then gently combine with the whipped cream mixture. Spoon into individual dome moulds. Add a little citrus marmalade in the centre and cover with more cream mixture. Freeze for six hours. Unmould and keep chilled.
2. To make the citrus marmalade, peel the citrus fruits and cut them into segments. Place the fruit and sugar in a saucepan and cook over a medium heat for 15 minutes. Test the set by placing a small spoonful on a cold plate.
3. To make the almond biscuit, mix the sugar, softened butter and egg yolks. Whisk until pale, then add the sifted flour, baking powder and ground almonds. Leave to rest for 30 minutes. Roll out to 0.5 cm thick and cut into 8 cm rounds using pastry cutters. Bake at 180°C/350°F/Gas 4 for 10-12 minutes.
4. For the aged rum caramel sauce, heat the sugar and water over a low heat until it forms a caramel. Add the butter, cream and salt, then stir in the rum.
5. To make the almond tuiles, mix the softened butter and sugar, then add the sifted flour and ground almonds, followed by the egg white. Spoon into small silicone moulds and bake for five minutes at 180°C.
6. To serve, drizzle a little caramel on the plate. Place the biscuit on top and set the dome over it. Finish with grated citrus zest and finely chopped mint, and garnish with an almond tuile.

Lead photo credit : Studio BaALT