Panna cotta of mandarin

Boen 2 tangerines clean and grate the orange peel thinly from the mandarins. Squeeze out so many mandarins that there is 100 ml of juice.

Bring the cream with the sugar and the grated zest to the boil and let the whipped cream cook very gently for 5 minutes. Soak the gelatine leaves for 5 minutes in a large bowl of cold water.

Stir the mandarin juice through the whipped cream. Squeeze the leaves of gelatine and dissolve them in the cream while stirring. Stir 2 liters of liqueur through the cream.

Rinse the 4 pudding molds with cold water and pour the cream mixture into the molds. Cover the molds with a piece of cling film and let the puddinks in the refrigerator stiffen in at least 2 hours.

Peel the rest of the mandarins with a sharp knife, so that all the sheets of the mandarins are finished. Cut out the segments between the membranes. In a bowl, mix the mandarin parts with the remaining liqueur. Cover the bowl and marinate the segments of mandarin for at least 2 hours in the refrigerator.

Carefully loosen the edges of the puddles. Place a plate on a mold. Shake and turn them together. Let the pudding slide on the plate. Turn the other puddles as well. Spoon the marinated mandarin next to it.