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Cherry Gingerbread Roulade with Salted Mandarin Mousse, Mandarin Glaze & Snowflake Tuiles

A festive roulade filled with ANDROS Professional Cherry Filling, paired with a creamy salted mandarin mousse, coated in a bright mandarin glaze, and topped with delicate snowflake tuiles for a refined holiday presentation.

Ingredients

300 g (10.5 oz) ANDROS Professional Cherry Filling
108 g (4 oz) ANDROS Chef Mandarin Purée

Garnishes

Powdered Sugar
Snowflake Tuiles

Gingerbread Roulade

2 Eggs, separated
40 g (1.4 oz) Sugar
13 g (0.5 oz) Brown Sugar
22 g (0.75 oz) Molasses
35 g (1.25 oz) Cake Flour
2.25 g (0.5 tsp) Baking Powder
1.5 g (0.5 tsp) Salt
1.5 g (0.5 tsp) Ground Ginger
1 g (0.5 tsp) Ground Cinnamon
0.6 g (0.25 tsp) Mace
0.6 g (0.25 tsp) Ground Clove

Salted Mandarin Mousse

3 Egg Yolks
54 g (2 oz) Sugar
120 ml (4 oz) Milk
Zest of 2 Mandarins
27 g (1 oz) Salted Butter
3 Sheets Gelatin, bloomed
Zest of 1 Mandarin, finely chopped
120 ml (4 oz) Heavy Cream, whipped
1.5 g (0.5 tsp) Flaked Sea Salt

Mandarin Glaze

54 g (2 oz) Water
27 g (1 oz) Glucose
27 g (1 oz) Sugar
3 g (1 tsp) Pectin NH
2 Sheets Gelatin, bloomed

Snowflake Tuiles

27 g (1 oz) Egg Whites
27 g (1 oz) Powdered Sugar + extra for dusting
27 g (1 oz) Melted Butter
27 g (1 oz) All-Purpose Flour

Yields: 1 – ¼ sheet pan

Instructions

Gingerbread Roulade

Whip egg whites until light, then gradually add sugar and beat to stiff peaks.
In a separate bowl, combine yolks, brown sugar, molasses, and sifted dry ingredients.
Fold a small portion of whipped egg whites into yolk mixture, then gently incorporate the rest.
Spread batter onto a half-sheet pan and bake at 425°F (220°C) for about 9 minutes.
Rest 2 minutes, dust both sides with powdered sugar, roll, and cool. Unroll, spread with Andros Professional Cherry Filling, reroll, and freeze for at least 8 hours.

Salted Mandarin Mousse

Cook yolks, sugar, milk, and mandarin zest into a stirred custard.
While warm, add butter and bloomed gelatin, then strain over an ice bath.
Once partially set, fold in whipped cream, mandarin zest, and sea salt.

Mandarin Glaze

Over medium heat, stir together Andros Chef Mandarin Purée, water, and glucose.
Mix sugar and pectin, add to liquids, and bring to a boil.
Add gelatin, strain, and hold at 95°F (35°C) for glazing.

Snowflake Tuiles

Mix melted butter with powdered sugar, then add egg whites and flour.
Spread into snowflake molds and bake at 350°F (175°C) for 7 minutes.
Unmold while warm and dust with powdered sugar once cooled.

Assembly

Pipe mousse into an 11x3-inch cylindrical mold, coating the sides evenly.
Insert the frozen cherry roulade, center it, and fill remaining space with mousse.
Add reserved cake strip, smooth, and freeze for at least 12 hours.
Unmold, glaze with mandarin glaze, and top with snowflake tuiles.

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