The term ‘mandarin’, sometimes called ‘kid-glove oranges’, is characterized by deep orange skin with easy peeling and separation of sections. This popular widely known fruit goes by a variety of names, creating some possible confusion at times as to which plant one is dealing with. Commonly known as mandarin in much of the world, the fruit is most often called tangerine in North America.
The tangerine has a long history. Its name comes from Tangiers in Morocco, the port where the fruit was first shipped to Europe and Florida in the United States in the 1800s. But prior to that, tangerines had been cultivated in China and Japan for over 3,000 years.
This light, summery dessert combines the ever-popular flavor pairing of orange and chocolate. Elegant and easy at the same time. Perfect for a summer dessert!
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- 1 1/4 cup tangerine juice, strained several times through a strainer
- 1/4-1/2 cup sugar
- 1 sachet vanilla sugar
- 8 gm gelatin,
- 113 gm (4 servings) instant chocolate pudding mix
- 2 Tbsp unsweetened cocoa powder
- 2 1/2 cups heavy whipping cream 30-35% MF
- Zest from a tangerine
Ingredients
Jelly
Chocolate Mousse
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- Soak gelatin in juice for 10 minutes. Heat until gelatin & sugar dissolve. It is important not to bring to a boil, otherwise everything will deteriorate. Strain & pour into serving molds to 2/3 of the height. Cover jellies & place in the refrigerator.
- IMPORTANT NOTE: This shortcut mousse sets quickly so wait to prepare it when your jelly is set.
- In a medium bowl, combine cocoa powder & instant pudding powder. Add the heavy whipping cream & mix with an electric mixer on medium-high for 1 minute.
- Transfer to a pastry bag fitted with a star tip & make a large swirl on top of jelly. Garnish with zest if desired.
- I just used some simple syrup to candy the tangerine zest but they are fine just left plain.