Dessert "Stuffed tangerines" (Mandarini ripieni)

Category: Confectionery

Ingredients
tangerines	8 pcs
milk	120 ml
cornstarch (I have wheat flour)	15 g
sugar	70 g
1/4 lemon juice
gelatin	10 g
yolk	1 PC

Cooking method

1. From eight tangerines, choose the four largest and most beautiful and cut off the top of them. Take out the core with a spoon, wrap with cling film and send to the freezer (lids in the refrigerator).
2. Chop four cores and four peeled tangerines in a blender. Rub the resulting mass through a sieve.
3. Grind the yolks with sugar, add flour. Pour in hot tangerine juice in small portions, stirring constantly. Put on low heat and cook until thick. Put to cool. Pour 70 ml of milk and lemon juice (to taste) into the cooled mass.
4. Add a little cold water to the gelatin, stir, leave to swell. Add 50 ml of milk to it, put in a water bath and cook until the gelatin is completely dissolved. Milk with gelatin must not be brought to a boil, otherwise the milk will curdle!
5. Stir gelatin with tangerine mass and refrigerate for at least 2 hours.
6. When the cream hardens, you can fill the tangerines first with a spoon, then with a pastry syringe. Send to the freezer for 30 min.