Mandarin bavarian and gingerbread

Heat the Mandarin juice with fruit Peel first wash and peel the white part.

Put in cold water to soften the isinglass.

Put the egg yolks into a bowl and roll them into balls with sugar until the mixture will become swollen and white.

Continuing to stir, add half the hot juice, then pour the mixture into the saucepan with the rest of the juice.

Put pot on fire sweet (or, better yet, in a water bath) and, without ever stopping to mix, continue baking until the cream ' sailing ' the wooden spoon, making sure not to lift the boil.

Take the Casserole from heat, discard the peel of Mandarin and join the isinglass well drained the water.

While the cream is cooled, whip the cream with electric mixer and chop finely, using the chopping board and a coltellone, the gingerbread (or gingerbread).

Merged the latter almost cold cream and gently cream cream.

also with a movement from top to bottom and vice versa.

Bavarian pour into a mold, seal the side with plastic wrap and put it in the refrigerator for a few hours to make it solidify.

Shortly before going to the table, dip the mold briefly in boiling water, lean over a plate upside down and, holding tight, turn upside down and at the same time.

Decorate the rim of the dish with cloves of peeled Mandarin to live and with sprigs of cream and keep in the refrigerator until serving.