A tasty recipe. The dessert contains the following ingredients: gelatine (leaves (a 20 g)), (press) mandarins (squeezed (800 ml juice in total)), fresh ginger (peeled), mandarins (cut the peel off to the flesh), vanilla extract (pair), yogurt and dark chocolate (70% cocoa content).
Let the gelatine sheets soak in a bowl of cold water. Meanwhile, put the juice of the mandarins in a pan. Warm it up but do not let it boil. Add sugar to taste, preferably not too much because you want to keep that fresh taste of the mandarins. Grate a little ginger over the juice. Grate more above a shelf, take it in your hand and squeeze the ginger juice over the juice. Take the juice from the fire. Squeeze the gelatine sheets and, while beating with a whisk, release them in the hot juice.
Prepare 6 glasses. Cut the peeled mandarins into nice slices and place the 6 most beautiful slices at the bottom of the glasses. Strain the juice over the glasses and allow to cool. Then put them in the fridge for about 3 hours or until they have been set up.
Mix the vanilla extract with the yogurt. Spoon some yogurt on each portion of jelly and shave some chocolate.
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