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Dessert: Tangerine and Champagne Cream

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Dessert: Tangerine and Champagne Cream

The perfect dessert: tangerine and champagne cream recipe with a picture and simple step-by-step instructions.

  • 1 Can Mandarins
  • 200 ml Sparkling wine
  • 3 leaf Gelatin
  • 2 tbsp Sugar
  • 100 ml Cream
  1. Drain the tangerines (use the juice elsewhere).
  2. Soak gelatine in water. Heat sparkling wine, do not boil, stir in gelatin and then sugar. Let cool down. When the whole thing is at room temperature, add the mandarins (possibly a little chopped up) (keep some for decoration and then put them in the fridge until the mixture is thick).
  3. Whip the cream until stiff and stir into the sparkling wine mixture.
  4. Fill into dessert bowls, place in the refrigerator and let set, then garnish as desired.
Dinner
European
dessert: tangerine and champagne cream

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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