Tangerine Cream

For the tangerine cream, peel and chop the tangerines and finely puree with yogurt, powdered sugar and vanilla sugar. Mix in the freshly squeezed tangerine juice and the finely chopped, roasted hazelnuts.

Soak gelatine in cold water for 4 minutes. Warm 50 ml sparkling wine slightly. Squeeze out the gelatine, dissolve in it and stir into the tangerine mixture. Rinse silicone molds or another mold with cold water and fill with the tangerine cream, cover with plastic wrap and refrigerate for at least 4 hours.

To serve, turn the fine tangerine cream out onto a plate and decorate as desired with stiffly whipped cream and tangerine wedges.

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