- Swiss roll - 1 piece
- Strawberry - 1 cup
- Cointreau wine - 1 glass
- strawberry jelly - 35 Grams
- Milk - 800 Milliliters
- powdered sugar - 4 teaspoons
- strawberry blancmange - 35 Grams
- tangerines - 450 Grams
- orange jelly - 135 grams
- powdered custard - 30 Grams
- fatty cream - 284 milliliters
- chocolate - - To taste
- orange - 1 piece (only peel)
Cut the Swiss roll into plates, put in a clear glass bowl, sprinkle with strawberry slices and pour Cointreau wine. Pour the strawberry jelly into the jug, add 300 ml of boiling water. Stir until completely dissolved, then add 300 ml of cold water. Pour the jelly into a glass bowl with a roll and strawberries, put into the refrigerator. In a separate bowl, pour a little milk, add 2 teaspoons of sugar and blomange, mix well until completely dissolved. Bring 600 ml of milk to a boil and pour into a mixture of sugar and bamanget. Stir and return to a saucepan, stirring and whisking, bring to a boil. Pour the bangmanghe back into the bowl and allow to cool, stirring occasionally, then pour this mixture onto the strawberry jelly. Remove the dessert again in the refrigerator in order to cool the layers. Top the mandarin slices. Prepare an orange jelly just like a strawberry and let it cool before pouring on tangerines. Pour and clean in the refrigerator. Next, you need to make a custard, using the remaining milk, cream powder and sugar. We prepare the same method as blanmange. Allow to cool and pour over orange jelly. Whip the cream in a soft foam, pour over the custard, crumble with grated chocolate and orange peel.
Servings: 10