MANDARIN MOUSSE

Directions

1. Cut mandarins in half, squeeze and reserve 1 cup of juice for later.

2. Use a spoon to carefully remove remaining pulp without breaking peel.

3. Place mandarin halves in a muffin tin to keep them stable and refrigerate while you prepare filling.

4. In a saucepan over medium heat, cook heavy cream, sweetened condensed milk and mandarin zest, stirring constantly until begins to simmer.

5. Let gently simmer for 9–10 min while continuing to stir.

6. Remove from heat, add mandarin juice and a splash of Vainilla Molina. Keep whisking; mixture will start to thicken slightly.

7. Strain mixture for a smoother texture.

8. Pour mixture into prepared mandarin shells and refrigerate for at least 3 hours or until fully set.

9. Garnish with fresh zest and mint leaves before serving.

10. Enjoy!