Summary

Ingredients

• 1 can tangerine (s), 75 g drained weight
• 1 sachet cream stabilizer
• 1 tablespoon vanilla sugar
• 50 ml whipped cream
• 200 g sour cream or sour cream
• 80 g biscuit (s), e.., Christmas cookies
• 15 g butter, liquid or mararine

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Instructions

1. Drain the mandarins in a colander, collecting the liquid.
2. Mix the cream stiffener and vanilla sugar. If you like it very sweet, you can add a tablespoon of sugar. Using the hand mixer, whip the cream in a tall vessel until stiff and stir in approx. 1/3 of the stiffening cream mixture. Then gradually stir in 50 ml of the collected mandarin liquid, the sour cream or sour cream and the rest of the stabilizing cream mixture until everything is well mixed.
3. Crumble the Christmas cookies or biscuits in a bowl with a wooden pestle until they are only slightly larger than breadcrumbs. Then add the melted butter or margarine and mix well with a fork until the mixture is even.
4. Distribute the biscuit crumbs evenly between 5 glasses (e.g. 140 ml mason jars) and gently press down with the wooden pestle. Use kitchen tweezers to place three mandarins per glass on the bottom of the biscuit so that the mandarins are visible on the edge of the glass. Then add about 2 heaped spoons of the cream per glass with a long iced coffee spoon and smooth out. Drape another ring of three mandarins each with the tweezers. If there are still mandarins left, they can be distributed among the glasses as desired. Now distribute the rest of the cream on the glasses and smooth out.
5. Chill the dessert for at least an hour. It can also be prepared the day before.