Mandarins with cream
2018-12-20 12:33:30
Serves 6
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Prep Time
6 hr
Cook Time
5 min
Total Time
6 hr 5 min
Ingredients
- 1 sheet of gelatin
- 16 large mandarins untreated
- 140gr of sugar
- Fresh cream 250ml
- 1 tablespoon potato starch
- 2 egg yolks
- 1 teaspoon of vanilla extract
- Grated rind of one lemon
- The juice of half a lemon
Instructions
- Choose 8 largest and beautiful mandarin, cut the top cap.
- Using a spoon to dig gently empty them without breaking the skin.
- Wrap the caps and the whole peel with plastic wrap and put them in the freezer at least an hour.
- Peel the other mandarins and blend together the pulp obtained before.
- Strain the juice through a strainer.
- In a bowl beat the egg yolks with the sugar until they are fluffy and light.
- Add the flour and the juice of half a lemon.
- Mix and add the juice of mandarins filtered.
- Transfer everything in a pot filtering to remove any lumps.
- Cook the mandarin cream over low heat for about 5 minutes, until it has thickened.
- Remove from heat and let cool.
- Put the cream in the fridge to cool completely covered at least a couple of hours.
- When cold, whip 200ml of cream and add to the mandarin cream.
- 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.
- Combine the cream and add the lemon zest and stir.
- Put the cream covered in the refrigerator for at least 3 hours. Become dense and compact.
- Pull off the peel from the freezer and fill with the cream using a spoon or a pocket.
- Cover the mandarin with the cap.
- You can prepare mandarins in advance and freeze them.
- Get them out 20 minutes before serving.
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