Tangerine jelly with chocolate mousse

Description

The combination of citrus and chocolate is a "match made in heaven"))) Refreshing sour Mandarin jelly covered with airy mousse with a slight bitterness of dark chocolate.

Ingredients

Juice tangerine

300 ml
Brown sugar

75 g
Vanilla sugar

1 pack
Gelatin

13 g
Milk

100 ml
Dark chocolate

150 g
Cream

200 ml

Cooking

For the jelly: squeeze the juice of Mandarin oranges (it took me 4 large Mandarin), juice drain 2 times to make it more transparent. Soak gelatin in 1 tbsp of the juice.

Tangerine juice pour into a saucepan and add the sugar, heat on the stove until the sugar dissolves but do not boil!

Dissolve the gelatin in the microwave and add tangerine juice. Pour in kremanki and put into the fridge.

Prepare the chocolate mousse: soak gelatin in 50 ml cold water for 10 minutes. Milk bring to the boil, add the vanilla sugar, let stand for 5 minutes.

To the milk add the chocolate, broken into pieces, dissolved in a microwave oven gelatin. Stir with a whisk until the mixture is smooth and glossy. Put in refrigerator for 10-15 minutes.

Whisk cream to soft peaks and add to the cooled chocolate mass. Well all whisk. Transfer to a piping bag with nozzle "star" and to put on top of jelly.