Home Recipes Grinch wreath

Grinch wreath

Raspberry‑ginger crémeux with whipped mascarpone and fresh berries

Butter Eggs Gelatin

Grinch wreath

Debic's Culinary Team

Debic

Ingredients

For 1 servings

Pistachio pain de gènes

275 g marzipan

350 g whole egg

110 g T45 flour

125 g hazelnut and almond praliné

3 g baking powder

60 g pistachio paste

120 g Debic Cake Butter

Mandarin marmalade

400 g mandarins

175 g caster sugar

4 g pectin NH

75 g orange juice

2 gelatine sheets

Bitter almond mousse

130 g marzipan 60%

125 g milk

1 vanilla pod

40 g hydrated gelatin

1 g bitter almond

275 g Debic Stand & Overrun

Green cocoa butter

50 g cocoa butter

50 g white chocolate

2 g green food colouring

Debic products used

Stand & Overrun 1L

Cake Butter 4x2.5KG

Preparation

Pistachio pain de gènes

Soften the marzipan with the eggs.

Whip until light and airy.

Gently fold in the dry ingredients with a spatula.

Add the pistachio paste and melted Debic Cake Butter.

Divide between two 20 cm cake rings lined with baking paper.

Bake at 160°C for 20 minutes.

Mandarin marmalade

Wash and prick the mandarins.

Cook them in water for 45 minutes.

Check doneness by piercing with a knife.

Drain and cut into pieces.

Simmer with caster sugar, pectin and orange juice until softened.

Blend in a Thermomix.

Add the hydrated gelatin.

Chill for at least 2 hours.

Bitter almond mousse

Blend the marzipan into the hot milk with the scraped vanilla pod.

Add the melted gelatin mass and bitter almond extract.

At 25°C, fold in the soft‑peaked whipped Debic Stand & Overrun.

Green cocoa butter

Melt all ingredients together.

Blend.

Assembly

Cut the pistachio sponge into a ring shape (to the size of the mould).

Pipe the mandarin marmalade onto the sponge using a piping bag and a plain nozzle.

Freeze.

Pipe the bitter almond mousse into a silicone mould (Silikomart Savarin 180/60).

Press in the frozen insert.

Smooth the surface with more mousse.

Freeze completely.

Unmould.

Decorate with the remaining mousse using a Saint‑Honoré nozzle.

Freeze again.

Finishing touch

Spray with the green cocoa butter.

Butter Eggs Gelatin

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