Description
Delicate double delight with a taste of tangerine. Perfect for the Christmas table - to prepare the night before and not hard after a heavy meal. And is Bavarian cream, the Nutcracker, brought from the most Christmas city in Germany - Rothenburg Ob der Tauber. This city, which is the German Christmas Museum. That is Christmas (and for us new year) atmosphere - all year round!
Ingredients
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Milk
250 g
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Gelatin
8 g
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Cream
150 g
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Yolk egg
4 piece
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Sugar
70 g
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Dark chocolate
50 g
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Mandarin
2 piece
Cooking
The products that we need
Soak gelatin in 6 tbsp. of milk for 20 minutes
Beat the yolks with the sugar in a hot water bath white.
The gelatin in the milk to warm up (not overheat) until completely dissolved, mix with the rest of the milk, all together slightly heat and stir. With constant stirring to combine warm milk mixture with the egg yolks, mix thoroughly and put into the refrigerator for 15 minutes. At this time, melt the chocolate. I put the broken chocolate into a plastic bag, put into a saucepan with hot water on low heat. The temperature should not exceed 50 deg.
Get our mix out of the fridge and divide into 2 parts.
In one part you make the melted chocolate - just make a small hole in the corner of the package and squeezing. The mixture was thoroughly stirred, with this method the chocolate part turns interesting - speckled.
Mandarin cleansed from crusts and film, cut.
Introduced mandarins in chocolate part, mix thoroughly.
Whisk the cream until stiff, immobile foam.
Cream made equally in dark and light cream. Decompose. I first spread the dark cream and put it in the refrigerator for 30-40 minutes, ie it was thick, then spread a light cream.
I got the light cream a little more. We remove our dessert in the fridge overnight.
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