Mandarin Cream
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INGREDIENTS
- 1 Liter (4 cups) fresh mandarin juice
- 4 Tablespoons (80g) cornstarch (niseste)
- 4 Tablespoons (80g) sugar
METHOD
- In a saucepan, pour 3 cups of the fresh mandarin juice and place it on the heat to boil. In a bowl, put the remaining (1 cup) fresh mandarin juice and add the cornstarch and sugar.
- Mix well and pour the mixture into the hot mandarin juice. Stir, and when it starts to bubble, lower the heat and let the cream simmer for 3-4 minutes.
- Pour the cream into a glass dish and let it cool. Place it in the refrigerator to set and serve. If desired, garnish with a few mandarin peels that have been cooked in syrup.
- Place 1 cup of water and one cup of sugar on the heat. Add strips of peel from 3-4 mandarins. Boil until the syrup bubbles.
- Lower the heat completely and boil for 6-7 minutes. Let it cool and serve over the mandarin cream.
