Mandarin with Vanilla Ice Cream Meringue Filling

Ingredients

• 4 mandarins
• 0.5 l milk
• 0.25 l heavy cream
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar
• 1 Egg white
• 40 g powdered sugar
• 0.5 tsp lemon juice
• 100 ml caramel sauce (ready-made)
• 2 tbsp rum
• 4 tsp chopped pistachios
• mint

Instructions

1. 1.

   Peel the mandarins, remove as much of the white pith as possible, gently separate the segments at the top while keeping the bottom intact. Place the mandarins in the refrigerator and chill well.

2. 2.

   For the ice cream, split the vanilla bean lengthwise, scrape out the seeds and stir them with the milk and cream until boiling, then remove from heat. Beat the egg yolks with sugar until creamy. Slowly pour the warm milk into the yolk mixture while stirring, then return everything to a pot. Remove the vanilla pod and cook over low heat with a wooden spoon until the custard thickens; it must never boil. Cool the custard over ice water while stirring continuously, then transfer to an ice cream maker and churn.

3. 3.

   For the sauce, mix caramel sauce with rum and pour decoratively onto plates as a mirror; chill.

4. 4.

   Place one scoop of the well-frozen ice cream into each mandarin, smooth the surface, and refrigerate for 15–20 minutes. Use any remaining ice cream elsewhere.

5. 5.

   Whisk the egg white with lemon juice until very stiff, gradually adding powdered sugar. Spoon the meringue onto the ice-cream-filled mandarins and broil in a preheated oven for 1–2 minutes until pale brown peaks form. Serve immediately on prepared plates garnished with pistachios and mint.