Mandarin Jelly with Chocolate Mousse
by Editorial Staff
Tangerine jelly with chocolate mousse is a real delight for those with a sweet tooth! This dessert is prepared in two stages: first, jelly is made from tangerine juice, and then the chocolate-cream mousse. Prepare a simple dessert, and the tangerine mood is guaranteed!
Servings: 4
Ingredients
For jelly:
- Mandarins – 4-5 pcs.
- Gelatin – 1 teaspoon
- Sugar – 1.5 tbsp or to taste
For mousse:
- Cream, 33% fat – 100 ml
- Milk chocolate – 75 g
- Milk – 50 ml
- Gelatin – 1/2 teaspoon
- Vanilla sugar – 1/2 teaspoon
For decoration:
- Mandarin – 1/2 pc.
Directions
- Squeeze the juice out of the tangerines. You should get 150 ml. Strain the juice through a strainer.
- Soak 1 teaspoon of gelatin in tangerine juice for 7-10 minutes, then melt it in a water bath. Add sugar to the gelatin juice.
- Pour the mass into bowls, filling two-thirds, and send it to the refrigerator until it solidifies completely.
- In the meantime, heat the milk in a steam bath. Break the chocolate into pieces and melt in milk, stirring constantly.
- As a result of mixing, the mass will become homogeneous.
- Soak 1/2 teaspoon of gelatin for 7 minutes in 30 ml of water, then melt it in a steam bath. Add gelatin to the chocolate milk mass.
- Stir and leave to cool.
- While the gelatinous mass is cooling, whisk the cream with vanilla sugar.
- Add the cooled chocolate mass with gelatin to the cream.
- Let’s mix.
- We take out the ice-cream bowls with frozen jelly from the refrigerator. Place the chocolate mousse in a cooking bag. Using the open star attachment, apply mousse over the tangerine jelly.
Enjoy your meal!
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