Tangerine Cream

Soak the gelatin in enough cold water.

Stir through the juice of one lemon, sugar and cream quark. Next, stir in the heavy cream.

Put the tangerine juice in a small pan and heat just slightly. Remove from heat, squeeze the soaked gelatin and let it melt in the juice. Whisk in a few spoonfuls of cream, then stir this mixture into the remaining cream. Fill the cream into glasses or dessert bowls and leave to cool for at least 120 minutes.

To serve, garnish the cream with mandarin orange slices.

Tip: The cream keeps fresh in the refrigerator up to 3-4 days.

Related Recipes:

Tangerine Cinnamon Top CakeFor the tangerine cinnamon top cake, first prepare the base. To do this, beat the egg whites until almost... Tomato and Broccoli Mousse with Pesto NeroDefrost broccoli and soften in 1 liter of salted water. Mash 100 ml of the vegetable water with the broccoli... Puff Pastry SlicesDefrost the puff pastry. Brush surface with beaten egg and sprinkle with hail sugar on the spot. Rinse the... Woodruff Cream in TuilesFor the woodruff cream in caramel leaves, rinse the woodruff with cold water and spin dry. Bring half of the... Fruit Tart with Cream PuffsFor the base, place the biscuits in a freezer bag and beat to crumbs with a rolling pin. Put the crumbs in a... Almond Tart with StrawberriesFor the shortcrust pastry, mix the butter with a liter pinch of salt and powdered sugar quickly with the... Delicacy Cream with BlueberriesRinse ramekins with cold water and refrigerate. Soak gelatine in cold water. Mix egg, yolk, vanilla pulp and... Malakoff CakeSoak gelatin in cold water. Cut vanilla beans in half lengthwise and scrape out the pulp. Bring milk with 70 g... Airy Quark Foam with StrawberriesSoak the gelatine in cold water for 5 minutes and heat briefly in a pan until completely liquid. Stir the... Sweden Cake – Princess CakeA simple but delicious cake recipe: (*) For a cake springform pan of about 24_cm in diameter Preheat the oven...