Steps
- Sprinkle 10g of powdered gelatin over 2 tablespoons of cold water. Warm 500ml of heavy cream with 50g of sugar until dissolved, without boiling. Stir in the hydrated gelatin until smooth.
- Reserve a few canned mandarin segments for topping. Blend more drained mandarins with a little packing juice to make 250ml of mandarin purée. Stir into the warm cream and cool to room temperature.
- Whip 250ml of heavy cream with 15g of icing sugar to stiff peaks. Fold in the cooled mandarin mixture and spoon into small dessert glasses. Cover and refrigerate for at least 6 hours, until set.
- Whip 100ml of heavy cream. Spoon over the desserts and add the reserved mandarin segments.