{"id":22641,"date":"2026-08-19T13:49:23","date_gmt":"2026-08-19T11:49:23","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/carrot-and-tangerine-dessert\/"},"modified":"2026-08-19T13:49:40","modified_gmt":"2026-08-19T11:49:40","slug":"carrot-and-tangerine-dessert","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/carrot-and-tangerine-dessert\/","title":{"rendered":"Carrot and Tangerine Dessert"},"content":{"rendered":"\n

A dessert that combines mandarin orange, coconut, ginger, and carrot<\/strong> through a variety of textures: namelaka, streusel, candied carrot, gel, sorbet, and meringue.<\/p>\n\n

In this recipe, FROTZ coconut, tangerine, and lemon pulp<\/strong> are used in a variety of dishes, ranging from coconut-ginger namelaka to tangerine sorbet and meringue.<\/p>\n\n

A recipe created using various preparations of coconut, mandarin, ginger, and carrot<\/strong>, combining namelaka, streusel, candied fruit, gel, sorbet, and meringue.<\/p>\n\n

The FROTZ coconut and tangerine purees<\/strong> are used in various parts of the recipe, allowing these flavors to be incorporated in different textures within the same dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

A dessert that combines mandarin orange, coconut, ginger, and carrot through a variety of textures: namelaka, streusel, candied carrot, gel, sorbet, and meringue. In this recipe, FROTZ coconut, tangerine, and lemon pulp are used in a variety of dishes, ranging from coconut-ginger namelaka to tangerine sorbet and meringue. A recipe created using various preparations of … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22640,"template":"","recipe-category":[],"class_list":["post-22641","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Coconut and Ginger Namelaka\n8,000 g of FROTZ coconut pulp \n500 g of liquid glucose\n15.000 g white chocolate coating \n40 g fine salt\n400 g gelatin sheets \n8,000 g FROTZ coconut pulp \n8,000 g Debic cream 35%\n30 g citric acid\n3,050 g pureed ginger\n\nGluten-Free Coconut Streusel\n115 g butter \n88 g rice flour\n88 g cornstarch\n140 g shredded coconut\n100 g sucrose\n1 g fine salt\n\n\nCaramelized Carrots 700 g of carrots, cut into brunoise\n30 g of sucrose\n20 g of liquid glucose \n50 g of FROTZ mandarin pulp\n1 g of blended fresh ginger\n\nMandarin Gel\n150 g FROTZ mandarin pulp\n10 g sucrose\n16 g Gelcrem\n\nMandarin Orange and Ginger Sorbet\n390 g of FROTZ mandarin orange pulp\n120 g of dextrose\n68 g of maltodextrin \n14 g of hot inulin\n135 g of atomized glucose \n120 g of sucrose\n8 g of stabilizer\n645 g of FROTZ mandarin pulp\n67.5 g of blended fresh ginger\n\nMandarin Meringue\n250 g FROTZ mandarin pulp\n25 g powdered egg white\n100 g sucrose\n75 g trehalose\n3 g xanthan gum","recipe_steps":"

Coconut and Ginger Namelaka<\/h3>\n

Lightly boil the first batch of coconut pulp together with the glucose, then remove from the heat.<\/p>\n

Stir in the pre-soaked gelatin.<\/p>\n

Melt the chocolate and stir in 1\/3 of the previous mixture<\/strong>, emulsifying by hand and checking that the temperature is 35 \u00b0C<\/strong>.<\/p>\n

Add the rest of the mixture and blend with a hand blender.<\/p>\n

Check again to make sure the temperature is 35 \u00b0C<\/strong>.<\/p>\n

Add the cold cream and the second portion of coconut pulp. Emulsify again. <\/p>\n

Finish with the ginger and citric acid.<\/p>\n

Let it set in the refrigerator for at least 12 hours<\/strong>.<\/p>\n\n

Coconut Streusel<\/h3>\n

Combine all the dry ingredients and add the very cold butter. Rub the mixture together until small crumbs form. <\/p>\n

Bake in a moderate oven at 170 \u00b0C for 17 minutes<\/strong>, until it begins to brown.<\/p>\n

Depending on the desired roast:<\/p>\n\n

    \n \t
  • Without toasting:<\/strong> 120 \u00b0C, approx. 35 minutes, fan setting 1.<\/li>\n \t
  • Light roast:<\/strong> 130 \u00b0C, approx. 25 minutes, ventilation set to 1.<\/li>\n \t
  • Medium roast:<\/strong> 140 \u00b0C, approx. 25 minutes, ventilation set to 1.<\/li>\n<\/ul>\n

    Caramelized Carrots<\/h3>\n

    Peel and dice the carrot into brunoise.<\/p>\n

    Bring to a boil with the remaining ingredients over medium heat until it reaches a compote-like consistency, at 115 \u00b0C<\/strong>.<\/p>\n

    Let it cool, then set it aside.<\/p>\n\n

    Mandarin Gel<\/h3>\n

    Blend all the ingredients to hydrate the Gelcrem, then set aside in the refrigerator.<\/p>\n

    After 30 minutes<\/strong>, blend again to obtain the gel and complete the Gelcrem moisturizing process.<\/p>\n

    Pour into a bottle and refrigerate.<\/p>\n\n

    Mandarin Orange and Ginger Sorbet<\/h3>\n

    Mix the sucrose with the neutral liquid and set aside.<\/p>\n

    Separately, place the lemon juice, dextrose, inulin, maltodextrin, and powdered glucose in a bowl. Heat to 40 \u00b0C<\/strong> and slowly drizzle in the sucrose and neutral mixture. <\/p>\n

    Heat the mixture to 70 \u00b0C<\/strong>.<\/p>\n

    Let it cool, then stir in the herb-infused water and enough food coloring to achieve a nice green color.<\/p>\n

    Let it rest for a few hours, then whip it into a butter-like consistency.<\/p>\n\n

    Tangerine Meringue<\/h3>\n

    Blend the liquid with the egg whites and whip with a whisk.<\/p>\n

    Add the sugars and xanthan gum once the mixture is partially whipped.<\/p>\n

    Continue assembling until the structure is stable.<\/p>\n

    Place the mixture in a piping bag fitted with a 0.4 mm<\/strong> tip and pipe it onto a Teflon mat, forming sticks 12 cm long<\/strong>.<\/p>","recipe_related_product":[20894,20849],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nCarrot and Tangerine Dessert - Frotz<\/title>\n<meta name=\"description\" content=\"A dessert that combines mandarin orange, coconut, ginger, and carrot through a variety of textures: namelaka, streusel, candied carrot, gel, sorbet, and\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/carrot-and-tangerine-dessert\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carrot and Tangerine Dessert - Frotz\" \/>\n<meta property=\"og:description\" content=\"A dessert that combines mandarin orange, coconut, ginger, and carrot through a variety of textures: namelaka, streusel, candied carrot, gel, sorbet, and\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.frotzfruits.com\/en\/recipe\/carrot-and-tangerine-dessert\/\" \/>\n<meta property=\"og:site_name\" content=\"Frotz\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/arotzfoods\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-19T11:49:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.frotzfruits.com\/wp-content\/uploads\/2026\/08\/receta-postre-zanahoria-mandarina-frotz-fruits.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@arotzfoods\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.frotzfruits.com\\\/en\\\/recipe\\\/carrot-and-tangerine-dessert\\\/\",\"url\":\"https:\\\/\\\/www.frotzfruits.com\\\/en\\\/recipe\\\/carrot-and-tangerine-dessert\\\/\",\"name\":\"Carrot and Tangerine Dessert - 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