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Chocolate tangerine jelly
2 servings3 hours
1. Tangerine jelly. Squeeze the juice out of the citrus fruits. Fold the tangerine peel into a bowl and fill with sugar and leave for 15 minutes. Combine citrus juice and crusts, bring to a boil. Strain hot juice through gauze and dissolve gelatin in it. Cool down. Whisk the cream until light thick. Pour the tangerine mixture into a thin stream and mix until homogeneous.
2. Chocolate jelly. Dissolve gelatin in 42 mL of water. Melt the chocolate in a water bath. Lightly whisk the cream into a light foam, combine with melted chocolate and gelatin and whisk until thickened.
3. In the cremans, place the chocolate jelly and refrigerate for 15 minutes until set. Then distribute a layer of tangerine jelly on top. And put in the refrigerator again. Repeat Layers.
4. Decoration. Disassemble the mandarin into wedges. Clean each wedge from films. Grate the pre-chilled chocolate on a fine grater.
5. Garnish the ready-made dessert with tangerine wedges and grated chocolate.
Cream - 100 ml, Dark chocolate - 50 gr, Gelatin - 7 gr, Cream - 100 ml, Gelatin - 7 gr, Tangerines - 2 pcs., Oranges - 0.5 pcs., Sugar - 2 tbsp., Dark chocolate - 5 gr., Tangerines - 0.3 pcs.
