Chocolate tangerine jelly

2 servings
3 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.