Chocolate-tangerine pudding

Ingredients for 4 servings:

• 500 ml buttermilk
• 60 g dark chocolate
• 5 tbsp cornstarch
• 5 tbsp sugar
• 2 cans of tangerines
• 200 ml sour cream
• 1 shot of rum or cognac

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Mix the cornstarch with the sugar and stir into the buttermilk until smooth. Bring the buttermilk mixture to a boil and melt the chocolate in it. Bring the mixture to a rolling boil, stirring frequently to prevent sticking. After about 2 minutes, remove the pan from the heat, add a dash of rum or cognac, and let the cream cool, stirring occasionally. In the meantime, drain the mandarins—the juice isn’t needed for this dessert. Once the buttermilk cream has cooled slightly, fold in the sour cream (or alternatively sour cream or crème fraîche) and the mandarins, and divide the dessert between serving bowls. Refrigerate completely until ready to serve. Tip: If you want to use up the mandarin juice, you can make a glaze using a packet of cake glaze, following the package instructions. Decorate the surface of the dessert in the bowls with mandarin segments and spread the glaze on top.