Tangerine cream dessert
Time
Preparation time: 30 min.
Cooking or baking time: 5 min.
Rest period: 2 hours 30 minutes
Total preparation time: 3 hours 5 min.
Last week, I had bought a larger amount of sweet and juicy tangerines on the market and in retrospect, I realized that this amount is actually too much for 2 people to "just-so-wegessen". So I had to think about what to do with the remaining fruits so they would not rot.
So what was closer than making a delicious dessert out of it?
I have to say, it was a delicious, fresh cream dessert and I can really recommend it for imitation. If you want, you can also taste the cream with some Cointreau, but of course it is no longer suitable for children.
Have fun and try it.
ingredients
for 2-3 servings:
- Ample tangerines / clementines for 500 ml of juice
- 1 pt. Ground gelatin or 6 leaves
- 6 tablespoons water
- Beaten 200 ml of cream
- if necessary sugar only to taste and need
- 2-4 cl Cointreau to desire and taste
preparation
- First, I squeezed out the tangerines, enough until I had 500 ml of tangerine juice in my measuring cup. The juice I then poured through a sieve, so that no flesh and skin pieces remain in the juice.
- Now I have the gelatin in 6 tablespoons of water and warmed this mixture on the stove at low heat and dissolved with stirring.
- After that, I added a little bit of juice to the dissolved gelatine and then poured everything into the remaining juice with stirring. I then put the prepared bowl in the fridge for half an hour.
- In the meantime, the cream was beaten and when the tangerine mass starts to gel gently, the whipped cream is stirred with a whisk under the juice, filled into glass or other dessert bowls and put back in the fridge. The dessert should now have reached its final strength in about 1 to 2 hours.
- Before serving you can decorate the dessert still appealing - I have taken mandarin fillets from the tin - and then everything may be squeezed.
The sugar mentioned in the ingredients - or even a bag of vanilla sugar - really only needs if the juice should be too sour. My tangerines were so sweet that I could easily do without an additional sugar addition.
Also, the alcohol as a flavor enhancer is not absolutely necessary, especially not if, as already said, even children sitting at the table.
