Serves 4
For the cake with which to make the sandwiches:
Bread sandwiches from a pack
250 grams of cream
250 grams of Nutella ®
1 egg 2 egg
Powdered sugar to taste
For gelatin mandarin
200 gr tangerine juice
20 grams of sugar
10 Szechuan pepper berries
1 tangerine peel untreated
3 grams of paste fish
For the cream of yogurt and saffron
250 grams of yogurt
100 grams of cream
100 grams of sugar
4 egg yolks
10 saffron
In a bowl blend and mix the cream, Nutella, egg and two egg yolks and put the mixture into freezer to cool for 30 min. Line a baking tin 20cm in diameter and 3-4 cm in height with a film transparent for food, so ingredients do not come in contact with the pan.
Cover evenly with the bottom of the loaf and then lie down on the compound with Nutella removed from the freezer. Then formed another layer with remaining bread. Wrap the cake completely with the film. Steam 90 ° C for 1 hour (the cake should be compact). Let cool in refrigerator for at least 3 hours, remove the foil, cut into triangular slices, sprinkle with powdered sugar and baked under the grill to caramelize the sugar.
Pour the juice into a pot of sweet mandarin, warmed to 50 ° C, remove from the heat and then add the pepper berries and tangerine peel, leaving to brew for about an hour. After this time, strain the juice, let it cool to 40 ° C and carefully melt the gelatine previously soaked in cold water and then squeezed. Pour the mixture into a round mold about 2cm high and let cool in the fridge.
Meanwhile prepare the cream of yogurt and saffron then mixed the ingredients with a whisk and cook as for the custard to 85 ° C, stirring with a spatula.
Just before serving, cut the cake into slices: each of them lying on a dessert plate, garnish with slices triangular mandarin jelly and cream together with 2-3 tablespoons of yogurt and saffron.
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