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Frozen puree with no added sugar

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Mandarin Orange Marshmallow Lollipop

Making the recipe

Frozen puree without added sugar Mandarin

Ingrédients

Icing Sugar – 500g
Roasted Hazelnut – 500g
Dark Chocolate 70% – 600g

With a robot coupe blitz together icing sugar and hazelnut until you get a fine powder.
Add the melted chocolate.
Top the robot coupe when you have a nice and smooth texture.
Pipe the mix into small half sphere mold and dip the lollipop stick.
Reserve in the fridge.
Ingrédients

Sugar – 250g
Water – 80g
Inverted Sugar 1 – 75g
Mandarin Orange Puree – 70g
Inverted Sugar 2 – 110g
Gelatine – 21g

Put the gelatin in water (if powder use 104g water).
In a machine bowl put the inverted sugar 2
and mix with the whisk attachment.
In a pan, mix the sugar, water, inverted sugar 1 and Mandarin Orange puree.
Bring it up to 110°C/ 230°F.
Poor over the inverted sugar 2 and mix at high speed.
Melt the gelatin and add it to the mix.
When the mixing bowl is at room temperature dip your lollipop into the mix.
Finish it with an orange zest on top.

Killian GUILLOTIN

Killian Guillotin born and raised in Brittany, France. In 2009 he began to work as pastry apprentice while earning his diplomas in pastry and bakery with focus on pastry, chocolate, confectionery and ice cream skills. He also received his BTM (Brevet Technique des Metiers) which is a French vocational qualification issued by the Chamber of Crafts (Chambre de Métiers et de l’Artisanat) for specialized skilled workers in specific trades, such as patisserie.

In 2016, Killian moved to London to explore the pastry world outside of France, working in different places like Harrods, the Goring Hotel and the Shangri-La Hotel. In 2022 he moved to the USA to join Restaurant Gary Danko in San Francisco where he has been able to bring my own vision of pastry to life within Gary Danko’s award-winning cuisine.