Composition / ingredients
Cooking method
1. Tangerine jelly. Squeeze the juice out of the citrus fruits. Put the peel of the tangerines in a bowl and cover with sugar and leave for 15 minutes. Combine citrus juice and peel, bring to a boil. Strain the hot juice through cheesecloth and dissolve the gelatin in it. Cool it down. Beat the cream until light thick. Pour in the tangerine mixture in a thin stream and mix until smooth.
2. Chocolate jelly. Dissolve gelatin in 42 ml of water. Melt the chocolate in a water bath. Cream lightly beat into a light foam, combine with melted chocolate and gelatin and beat until thickened.
3. Put the chocolate jelly in the cremans and refrigerate for 15 minutes until solidified. Then spread a layer of tangerine jelly on top. And put it back in the refrigerator. Repeat layers.
4. Decoration. To disassemble the tangerine into slices. Clean each slice from the films. Pre-cooled chocolate grate on a fine grater.
5. Decorate the finished dessert with tangerine slices and grated chocolate.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Tangerines - 33 kcal/100g
- Canned tangerines - 40 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Gelatin - 355 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
