Mandarine Napoleon ice pearls

1. Mix the tangerine juice, Mandarine Napoleon, invert sugar, and tangerine oil.
2. Measure the xanthan gum accurately using a precision scale and add to the tangerine juice.
3. Mix with a hand blender so that it binds, taking care not to add air.
4. Pour into a squeeze bottle.
5. Allow drops to fall into the liquid nitrogen and freeze completely.
6. Scoop the pearls out of the nitrogen, transfer to an ice cold container, and place in the freezer.
7. Leave in the freezer for several hours to reach a suitable temperature for eating.

Serving suggestions:

• As a garnish for game and poultry starters.
• As part of a dessert with chocolate.
• As a dessert amuse-bouche. Serve in a small cone so that guests can eat the pearls like Solero Shots.