Monin Tangerine Syrup
Monin Tangerine Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Even though its part of the same citrus fruit family, it is hard to go back to enjoying a standard orange once you enjoy the flavour of a tangerine. Although smaller in size and less aesthetically pleasing than a common orange, its sweeter, stronger and less sour taste means it is often the more popular choice for fruit fans. This delicious flavour can be savoured with Monin Tangerine Syrup, and you dont even have to worry about peeling that fiddly skin. For an instant citrus kick, just splash a drop of the syrup into whatever beverage or dessert you desire.
The tangerine, which is an offshoot of the oranges mandarin family, has had a long history. It is believed the fruit was first cultivated over 3,000 years ago in India, China and Japan. Yet it took until the beginning of the 1800s before the fruit set sail for Europe and the United States. This was also the point where it gained the tangerine name. The fruit was first shipped from the port city of Tangiers in Morocco. The Tangiers part of the story stuck, and after a little alteration the fruit had its name.
This, of course, isnt the only example of a food being named in honour of a destination. In fact, the tangerine isnt the only species from its own family to receive the same treatment. The mandarin first landed in England in 1805 as an import from China. Mandarin is a form of the Chinese language. In addition, officials representing the Chinese empire wore robes that were deep orange in colour. With these links in mind, the fruit was soon dubbed as a mandarin.
It took until around the 1840s for the United States to be first introduced to mandarins. This was after Italy had taken a liking to the fruit. Due to possessing favourable weather for commercial scale cultivation, Italy became a major producer of mandarins and the gateway for other Mediterranean countries to enjoy their sweet taste. As for how the fruit arrived in the US, the Italian consul in New Orleans presented the mandarin to the city. From this point, the fruit would spread from New Orleans to California and Florida.
Towards the end of the 1800s, the US was enamoured with mandarins. They began importing large quantities of the fruit from Morocco. The varieties they brought into the country had a deep orange colour, and the difference was enough for them to receive a new name tangerine. The worldwide affection for tangerines hasnt wavered since they began their worldwide journey in the 1800s. Thanks to their flavour and health benefits, the fruit is enjoyed alone, in both sweet and savoury dishes, as a juice drink, and more.
Cornflake Tart with Tangerine Cream
When you think of a tart, cornflakes are unlikely to be the first ingredient on your mind. But as this simple recipe demonstrates, its difficult to imagine a tart not including cornflakes after taking a bite out of this delicious pudding.
What you will need:
- Ready-rolled shortcrust pastry, one sheet
- Butter (55g)
- Golden syrup (115g)
- Salt, a pinch
- Cornflakes (85g)
- Granulated sugar (25g)
- Strawberry jam (100g)
- Monin Tangerine Syrup (60ml)
- Fresh cream (240ml)
- Whipped cream dispenser
- Cream chargers
- Preheat the oven to gas mark 6/200C.
- Place the shortcrust pastry in a suitable quiche dish. Trim the edges if theres any excess pastry. Prick the base multiple times with a fork. Cover the pastry with parchment paper, fill with baking beans, and place in the oven for approximately 20 minutes. Remove once the pastry turns lightly golden in colour.
- While the pastry is cooking, place the butter, golden syrup, granulated sugar and salt into a medium-sized saucepan. Mix the ingredients together and leave on a low heat until the sugar has fully dissolved. Now fold in the cornflakes carefully, ensuring that the syrup fully coats each cornflake.
- Bring the pastry out of the oven and discard the parchment paper/baking beans. Cover the base of the pastry with a generous amount of the strawberry jam. Pour the cornflake syrup mixture on top. Use a knife to spread the mixture and create an even layer. Place the tart back in the oven for a further five minutes.
- To create the whipped cream, you will need three items: Monin Tangerine Syrup, fresh cream and a whipped cream dispenser. Place the syrup and cream into the dispenser. Check the dispenser is securely closed before attaching a cream charger. Now give the dispenser an energetic shake for ten seconds.
- Bring the tart out of the oven and give it chance to slightly cool. Cut into slices and serve with a generous portion of the tangerine-flavoured whipped cream.
NOTE: If Monin Tangerine Syrup is mixed with Milk/Steamed Milk/Hot Milk it will curdle dues to the citrus within the syrup, please note before purchase.