Japanese · Dessert
Mikan and Shiro-an Compote
A quiet, wagashi-inspired fruit dessert pairing cold, syrup-glossed mandarin segments with a smooth almond paste built to mimic the texture and gentle sweetness of shiro-an, Japan's classic white bean paste.
$1
20 minsPrep
3 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
176Calories
4gProtein
7.6gFat
26.1gCarbs
21.3gSugar
3.9gFiber
98mgSodium
0mgChol
0.6gSat Fat
266mgPotassium
75mgCalcium
0.7mgIron
0mcgVitamin B12
44.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Tokaji Aszú
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Peel 160g mandarin oranges, separate into segments, and remove as much pith and membrane as possible for a clean bite.
2
In a small pan combine the sugar, water and lemon juice; warm gently just until the sugar dissolves, then remove from heat and cool to room temperature - this is your light citrus syrup.
3
Grind the blanched almonds with a splash of the cooled syrup and the honey into a smooth, thick white paste resembling shiro-an (white bean paste); stir in the pinch of salt.
4
Spoon the almond 'shiro-an' paste into the base of two small chilled bowls, dividing it evenly.
5
Arrange the orange segments over the paste in each bowl, then spoon the remaining citrus syrup over the fruit.
6
Cover and chill both bowls for at least 20 minutes so the flavours settle and the fruit turns cold.
7
Just before serving, scatter a few small mint leaves over each bowl as garnish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Orange, segmented, pith and membrane removed
- 0g0g Cottage Cheese Full
- 18g18g Sugar White
- 40g40g Water
- 6g6g Lemon Juice
- 30g30g Almond, blanched and ground to a paste
- 10g10g Honey
- 0.5g0.5g Salt
- 2g2g Mint, small leaves, for garnish, 1
