Tangerine jelly with chocolate mousse

Tangerine jelly with chocolate mousse


For the jelly:

– 300 ml of tangerine juice, strained several times through a strainer,
– 50-100 g of sugar,
– 1 packet of vanilla sugar or vanilla pod,
– 8 g of gelatin.

Chocolate mousse:

– 100 ml of milk,
– 150 g of any good chocolate (I used milk)
– 200 ml of 33% cream,
– 5 g of gelatin,
– 1 packet of vanilla sugar.

1. jelly: gelatin soak in the juice for 10 minutes. Warm to dissolve the gelatin and sugar. It is important to bring to a boil, otherwise it will deteriorate. Strain and pour into glasses or formochkam 2/3 height. Put in the fridge to frost jelly.

2. For the preparation of mousse, gelatin soaked in 50 ml of cold water for 10 minutes. Milk bring to the boil, add the vanilla sugar and let stand for 5 minutes. Add the gelatin, stir well and add the chocolate broken down into pieces. Stir whisk until the mixture is smooth and glossy. Put in refrigerator for 10-15 minutes.

3. Whip cream to soft peaks and add to the cooled chocolate mass. All whisk well. Transfer to a pastry bag with a nozzle “star” and put it on top of the jelly. Garnish with zest if desired.

To peel curled in a beautiful spiral, put it in ice water (with a piece of ice).

Bon Appetit!



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