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Preparation
in 25-35 minutes
Cooling
in 4 hours
- Crush the gingerbread.
- Add melted butter and mix everything together.
- Press the mixture into the bottom of the cake tin and place in the fridge as long as you are making the cream.
- Put the gelatin powder and orange juice in a bowl, let it stand for about 10 minutes.
- Meanwhile, whip the whipped cream, sugar and Greek yogurt until stiff.
- Now take the gelatin mixture and heat it until boiling.
- Immediately pour the gelatin mix to the whipped cream mixture and mix everything together.
- Now strain the mandarin slices and add them into the mixed cream. Mix everything together.
- Pour the finished mixture on the gingerbread base and place in the fridge for at least 4 hours.
- Decorate with mandarin.
Ingredients
180
g
80
g
butter, melted
200
ml
whipped cream
250
g
greek yogurt
50
g
sugar
10
g
powdered gelatine
75
g
orange juice
350
g
mandarins, canned
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Wheat free
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