Mandarin Gourmet Dessert

Ingredients

Mandarin oranges (500 g)

Gelatin (4 packets)

Lemon juice

Sugar (80 g)

Yogurt (300 g)

Cream (100 g)

Mint

Peel the mandarins (300 g) and blend until smooth. Strain through a sieve. Set the juice aside. Soak the gelatin (2 packets) in cold water.

Mix half the mandarin juice with 20 g of sugar and bring to a boil. Add 1/2 lemon juice. Add the fruit puree. Mix the juice with the gelatin. Pour into shot glasses. Freeze for at least 1 hour.

Mix the remaining half of the mandarin juice with 10 g of sugar and bring to a boil. Add 1/2 lemon juice. Pour over the remaining 200 g of tangerine slices. Place in the freezer. Stir every 30 minutes to prevent the slices from sticking together but to ensure they are frozen (4-6 times).

Soak the remaining 2 packets of gelatin in cold water until soft. Add the cream and sugar to the gelatin. Melt everything in a double boiler. Remove the bowl from the heat and add the yogurt. Mix thoroughly. Refrigerate the resulting cream for about 2 hours.

Preheat the oven to 100°C. Place the tangerine peels on a baking tray and dry in the oven for about 30 minutes. Cool the peels completely. Grind the peels into a powder. Top the finished jelly with the frozen slices, mint, and then the cream. Sprinkle with the peels.

Enjoy!