🍊 Creamy Mandarin Dessert

Wash the mandarins thoroughly. Slice a small “lid” off the top of each one and keep the lids for serving.

Using a teaspoon, carefully separate the segments from the inside of the peel. Take extra care around the bottom so you don't puncture the mandarin shell.

Blend the removed mandarin segments until smooth, then strain through a fine-mesh sieve. If desired, reserve a few small pieces of mandarin flesh to add to the desserts later.

Combine the gelatin with cold water and leave it to bloom according to the package instructions.

Pour the cream into a small saucepan and heat gently over low heat. Add the sugar and vanilla sugar. Stir until completely dissolved. Do not boil.

Reduce or remove from the heat and gradually stir in the mandarin juice and lemon juice.

Gently melt the bloomed gelatin and add it to the creamy mandarin mixture. Stir thoroughly until completely combined.

Let the mixture cool slightly and begin to thicken. Add a few pieces of mandarin flesh to the shells if desired, then pour in the creamy mixture.

Refrigerate for 2–4 hours, or until completely set.

Serve well chilled, optionally placing the reserved mandarin “lids” on top for a festive presentation.