8 individual cakes

8 glass verrine pots


Compote of Hwang Geum Hyang


  1. Immerse the whole Hwang Geum Hyang oranges 3 times in boiling water and let it boil for 30 minutes.
  2. Remove the white stem and seeds with a knife. Blend in a food processor.
  3. Put the boiled Hwang Geum Hyang and the juice in a frying pan. Let it simmer at 40 – 45 ℃.
  4. Add sugar and pectin to simmer, stirring regularly.
  5. Add the gelatin.6. Put 32g of the compote into each verrine pot.


Orange crumbles


  1. Mix the butter and brown sugar.
  2. Stir in the almond powder.
  3. Stir in the flour and orange peel.
  4. Knead the mixture with your fingers to obtain a crumble like dough.
  5. Bake in the oven for 15 minutes at 155 ℃.
  6. Put 12g of the crumble mixture into each verrine pot.


Ganache montée with Hwang Geum Hyang


  1. Lightly heat the liquid cream (I) and the orange peel.
  2. Cover with clingfilm and leave to infuse for 20 to 30 minutes.
  3. Add the gelatin and trimoline and leave to simmer at 70 – 80 ℃.
  4. Pour into the semi-molten Opalys chocolate and emulsify by whipping with a hand blender.
  5. Add the liquid cream (II) and whisk again.
  6. Put 45 g of ganache montee into each verrine pot.


Mandarin puree


  1. Heat the puree, glucose syrup and trimoline to 40 – 45 ℃.
  2. Thoroughly mix the pectin and sugar and stir them into the pulp.
  3. Allow to simmer, stirring regularly.
  4. Put 10g of the sauce into each verrine pot.


Hwang Geum Hyang and pepper jelly


  1. Bring Hwang Geum Hyang juice, lemon juice, sugar and Timut pepper together to a boil.
  2. Remove from the heat and stir in the gelatin.
  3. Lower the heat to 30 ℃ and add the Cointreau liqueur.
  4. Put 20g of the jelly mixture into each verrine pot.


Tuiles à l’orange


  1. Mix all the ingredients together and bring to a boil.
  2. Whisk the mixture with a hand blender.
  3. Spread the mixture finely on a Silpat baking sheet.
  4. Bake in the oven for 25 minutes at 90 ℃.
  5. Allow to cool to room temperature. Leave to dry at 50 ℃ for 24 hours.




Put a layer of compote in the verrine and add the crumble. Then place the ganache, sauce and the jelly on top. Garnish with one of the crispy orange biscuits.