Mandarin Dessert with Creamy Layers

Ingredients

• 15 g Gelatin for the creamy layer (For blooming)
• 50 ml Cold water for the creamy layer (For blooming the gelatin)
• 400 g 20% sour cream (For the creamy layer)
• 75 g Sugar for the creamy layer
• 1 tsp Vanilla extract or vanilla sugar (The author uses vanilla extract or vanilla sugar)
• 15 g Gelatin for the mandarin layer (For blooming)
• 50 ml Cold water for the mandarin layer (For blooming the gelatin)
• 500 g Peeled mandarins (For blending and straining the juice)
• 75 g Sugar for the mandarin layer
• 1 Orange zest (Zest of one orange)
• Mandarins for serving (For decoration)
• Rosemary for serving (For decoration)

Steps

1. 1

   Pour 50 ml of cold water over 15 g of gelatin for the creamy layer and leave it to bloom for 15 minutes.

2. 2

   Combine the sour cream, sugar, and vanilla extract or vanilla sugar. Add the melted gelatin and mix well.

3. 3

   Pour half of the creamy mixture into an 18 × 13 cm mold. Refrigerate until set, for 15–30 minutes. Leave the other half at room temperature.

4. 4

   Pour 50 ml of cold water over 15 g of gelatin for the mandarin layer and leave it to bloom for 15 minutes.

5. 5

   Blend the peeled mandarins, then strain the resulting juice through a sieve.

6. 6

   Add the sugar and orange zest to the mandarin juice. Bring the mixture to a boil, stirring constantly.

7. 7

   Turn off the heat, add the bloomed gelatin, and stir until completely dissolved.

8. 8

   Cool the mandarin mixture to room temperature. Pour half of it over the set creamy layer, leaving the other half at room temperature.

9. 9

   Refrigerate the mold until the mandarin layer sets, for 15–30 minutes.

10. 10

    Repeat the creamy layer: if the reserved creamy mixture has partially set, gently heat it in the microwave or on the stovetop until fluid, but do not bring it to a boil. Pour it into the mold and refrigerate until set, for 15–30 minutes.

11. 11

    Repeat the mandarin layer: if necessary, gently heat the reserved mandarin mixture in the same way, without boiling it. Pour it into the mold and refrigerate until set, for 15–30 minutes.

12. 12

    To remove the dessert from the mold, gently loosen one side with a silicone spatula—it should then come out easily.

13. 13

    Serve the dessert with mandarins and rosemary.

Notes

Layers left at room temperature may partially set. Before pouring, simply warm them until fluid; do not boil.

Nutrition per serving

• dessert
• New Year's dessert
• no-bake
• jelly dessert
• mandarin
• sour cream
• vegetarian