Jello with mandarins and vanilla sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put 1/2 litre of cold water into a pot, stir in the contents of the bag and let it swell for 1 minute. Add 4 tablespoons of sugar and warm up slightly while stirring until the sugar is completely dissolved (do not let it boil!). Drain the mandarins. Rinse the moulds in cold water. Line the bottom of each mould with mandarin slices like a windmill and cover evenly with the liquid jelly. Put the moulds in a cold place. After approx. 30 minutes, place another layer of mandarins on the mirror, cover with the liquid again and chill. Repeat the process until the moulds are filled. For the sauce, mix 2 tablespoons of milk with cornflour. Bring the rest of the milk to the boil with salt, sugar and vanilla sugar. Stir in starch, bring to the boil briefly, remove the pan from the heat, stir in egg yolks, add pistachios and allow to cool. Hold the ramekins in hot water and turn them out onto plates. Serve tangerine jelly and vanilla sauce together

2. 2

   Preparation time approx. 2 hours (including 1 1/2 hour waiting time)

3. 3

   Plate: Irmi Allnoch