MANDARIN CUPS: FAST DESSERT

Today I have a delicious dessert for you: a tangerine cup. A creamy and fruity dessert made from a creamy quark cream with a delicious tangerine sauce. On request, you can prepare the sauce with a small dash of Licor 43 or Limoncello or completely alcohol-free. ♥Mandarin cup

You only need a few ingredients for this recipe and the preparation is quite simple. It can easily be doubled or tripled for more people and can be prepared well the day before. So you only need to decorate the tangerine cup before eating.  Filled in mason jars * , this dessert can also be well covered and stored. Either with the glass lids or with the appropriate plastic lids * .

This mandarin mug is a truly fruity and refreshing treat that tastes year-round. In any case, he is very popular with us, big and small. ♥

INGREDIENTS FOR THE MANDARIN CUP:

(4 servings)

1 can of mandarin oranges (á 175g drained weight)

40g orange juice or Licor 43 * (vanilla liqueur) or Limoncello *

1 packet of custard powder without cooking (24g)

200 g of sour cream **

200g quark with 20% F (Lean quark also works)

6-7 El icing sugar

200 g of whipped cream

2 Tl cream stabilizer or SanApart

1/2 Tl 1/2 Tb vanilla extract homemade or bought *

about 8 spoonful biscuits (2 per serving)

** Who does not have sour cream (eg in Austria), can also substitute 100g sour cream + 100g cream Fraîche take.

MAKING A TANGERINE MUG:

Crumble the spoon biscuit and divide into 4 dessert glasses or mason jars of 200-250 ml.

Drain mandarin oranges.

Set aside 4 fillets of the mandarin oranges for the decoration.

Purée mandarin oranges with orange juice / limoncello / licor 43 and custard powder.

Stir sour cream and cottage cheese with 4-5 tablespoons of icing sugar and the vanilla extract until creamy.

Beat the cream with 2 tablespoons of icing sugar and 2 tablespoons of cream stabilizer / SanApart until stiff.

Put a little more than half of the cream under the quark mixture (rest for the decoration).

Alternating layers of four dessert glasses or mason jars. Finish with the tangerine sauce.

Decorate with the remaining cream and mandarin orange fillets.

PREPARATION IN THERMOMIX®:

Put the spoon biscuit in pieces in the mixing pot and crumble for 6 sec. / Level 6. Then spread in 4 dessert glasses or mason jars á 200-250 ml.

Drain mandarin oranges.

Set aside 4 fillets of the mandarin oranges for the decoration.

Add mandarin oranges with the orange juice / limoncello / licor 43 and custard powder to the mix pot and purée for 20 sec. Transfer and set aside. (If necessary, rinse the mixing cup.)

Insert butterfly. Put the cream with 2 tablespoons powdered sugar and 2 Tl cream stabilizer / SanApart in the mixing pot.

Under visual contact without time setting / level 3.5 beat stiff.

Remove the butterfly again, transfer the cream and leave to cool.

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