Description
Delicious tangerine flavored dessert with a creamy soufflé - the perfect combination! Help yourself!
Ingredients
-
Cream
220 ml
-
White chocolate
50 g
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Yogurt
160 g
-
Gelatin
10 g
-
Sugar
60 g
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Juice tangerine
600 ml
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Sugar
2 Tbsp
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Corn starch
1 Tbsp
-
Caramel
-
BlackBerry
60 g
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Sugar
20 g
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Water
10 ml
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Milk
1 l
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Sourdough
1 pack
Cooking
For the preparation of yogurt take a bacterial starter culture from Orsika. With it you will get the yogurt thick consistency - is what we need for this recipe.
In a liter of milk at room temperature dilute the sachet of dry yeast. Stir well and remove for 10 hours in a warm place. I did in a slow cooker on the "Yogurt". When ready cool it in the refrigerator.
The yogurt is ready. Proceed to the preparation of the dessert. In a saucepan mix cream, yogurt and sugar. Put on low heat, stirring bring to boil, then remove from heat.
Meanwhile, white chocolate break into small pieces and melt (convenient to do it in the microwave).
Soak gelatine in water (2-3 tbsp is sufficient). Give it to swell. Then melt, but do not boil (you can also do this in the microwave).
In hot cream mixture add the chocolate and gelatin. Stir with a whisk.
Pour the mixture into a suitable form (about 20x20 cm). Cover and put into the refrigerator until firm. When ready cut into small cubes. I cut with pluger flowers.
Meanwhile, make the juice from the mandarins. Tangerine peel, remove seeds, if any.
With the help of a juicer squeeze the juice.
Starch to dissolve in a tablespoon of water.
Tangerine juice mixed with the sugar and bring to a boil. A thin stream to enter the starch, while stirring with a whisk to avoid lumps. Bring to boil, then remove from heat and cool.
For Tartar blackberries mixed with sugar and water.
Boil until thick (can be crushed with a pestle). Allow to cool.
In a dish pour the soup. Put a few cubes souffle. Between them put the BlackBerry Tartarus. You can decorate with mint leaves as desired and sprinkle with vanilla caramel. Bon appetit!
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