Mandarins with cream

Mandarins with cream
Serves 6
Print
Prep Time
6 hr
Cook Time
5 min
Total Time
6 hr 5 min
Prep Time
6 hr
Cook Time
5 min
Total Time
6 hr 5 min
Ingredients
  1. 1 sheet of gelatin
  2. 16 large mandarins untreated
  3. 140gr of sugar
  4. Fresh cream 250ml
  5. 1 tablespoon potato starch
  6. 2 egg yolks
  7. 1 teaspoon of vanilla extract
  8. Grated rind of one lemon
  9. The juice of half a lemon
Instructions
  1. Choose 8 largest and beautiful mandarin, cut the top cap.
  2. Using a spoon to dig gently empty them without breaking the skin.
  3. Wrap the caps and the whole peel with plastic wrap and put them in the freezer at least an hour.
  4. Peel the other mandarins and blend together the pulp obtained before.
  5. Strain the juice through a strainer.
  6. In a bowl beat the egg yolks with the sugar until they are fluffy and light.
  7. Add the flour and the juice of half a lemon.
  8. Mix and add the juice of mandarins filtered.
  9. Transfer everything in a pot filtering to remove any lumps.
  10. Cook the mandarin cream over low heat for about 5 minutes, until it has thickened.
  11. Remove from heat and let cool.
  12. Put the cream in the fridge to cool completely covered at least a couple of hours.
  13. When cold, whip 200ml of cream and add to the mandarin cream.
  14. Soften the gelatine in a little water for a few minutes. Heat the rest of the cream in a saucepan and add the gelatin to dissolve.
  15. Combine the cream and add the lemon zest and stir.
  16. Put the cream covered in the refrigerator for at least 3 hours. Become dense and compact.
  17. Pull off the peel from the freezer and fill with the cream using a spoon or a pocket.
  18. Cover the mandarin with the cap.
  19. You can prepare mandarins in advance and freeze them.
  20. Get them out 20 minutes before serving.
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