ingredients

2 organic tangerines
6 dl 5 cl of whole liquid cream
120 g 20 g 20 g of sugar
3 leaves (6 g) of gelatin
40 g 20 g of gingerbread
1 cinnamon stick
2 tbsp. to c. natural extract of liquid vanilla
4 cl of milk

Equipment

1 hand whip
1 small oven dish
4 molds of 2 dl approx.

Steps

Step 1

In advance: bring to the boil 6 dl of crème fraîche, 120 g of sugar, cinnamon and vanilla; turn off, cover, infuse 20 min. Soften the gelatin in cold water. Remove the cinnamon (break, keep it), melt the spun gelatin in the cream (if necessary, warm up a little). Let cool.

2nd step

Assemble: when the cream has thickened and before it freezes, pour half in the molds, place 15 minutes in the freezer. When the surface freezes, cover with 40 g crumbled gingerbread, then remaining cream. Place 5 hours in the fridge.

Step 3

Fill in: melt 20 g sugar and 20 g gingerbread in 5 cl crème fraîche over low heat; turn off, add half of the milk, beat over very low heat into a smooth paste, add the rest of the milk; keep this coulis cool. Cut in 2, chop the tangerine (cut the bottom) in the oven dish, powder 20 g sugar, spend 5-10 minutes under the grill; let cool.

Step 4

To serve: unmold on 4 plates, arrange manar- dines, cinnamon chips, coulis.