Tangerine blancmange pudding, tarragon jelly, mandarin and lime fruit salad
Brunch, Vegetarian, Gluten free, Sweet, Cream, Fruits
Blanc Manger à la mandarine, gelée d'estragon, salade de mandarine et lime
IngredientsRecipe for 4 persons
Preparation time: 60 min
Bring to a boil the tangerine puree with the sugar for 3 to 5 minutes. Remove from heat and add the rehydrated gelatine leaf.
Let cool down in the fridge, add the yogurt and the whipped cream. Pour in little glass jars.
- Tarragon and meat jelly
Bring to a boil the syrup (25 Beaumé) with tarragon leaves, blend in a blender and let infuse aside.
When cool, filter with a sieve. Reheat at 60°C, remove from heat and add the rehydrated gelatine, mix well, add the wine, mix well again.
When the jelly has cool down, pour on the blancmange (max ¼ inch).
Let set in the fridge.
- Fruits salad
In a bowl, mix the syrup, the tangerine puree, tangerine pieces.
Pour a spoon of fruit in the middle of the jelly, garnish with fresh tarragon leaves and lime zests
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