Chocolate cream with marinated mandarins

Ingredients for 3 servings:

• 150 g white chocolate
• 200 g whipped cream
• 75 g crème fraîche
• 1 can of tangerine(s)
• 2 tbsp peach liqueur or orange liqueur
• 20 g pistachios
• e.g. chocolate rolls

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

with white chocolate, mandarins refined with liqueur

For the cream, roughly chop the chocolate. Bring 50g of cream and the crème fraîche to a boil in a saucepan, remove from the heat, and melt the chocolate. Pour everything into a mixing bowl and refrigerate for at least three hours. Meanwhile, marinate the mandarins. Strain the mandarins, reserving the juice. Heat 5 tablespoons of the juice and the liqueur, remove from the heat, add the mandarins, and let it steep. Whip the remaining 150g of cream until stiff peaks form. Slowly whip the cooled chocolate cream for about 30 seconds, then carefully fold in the whipped cream. Serve the cream with the marinated mandarins. Garnish with the pistachios and, if desired, chocolate curls. Refrigerate the cream until ready to serve.