Hazelnut and mandarin trifle

Name: Hazelnut and mandarin trifle
Ingredients: 500 ml Debic Cheesecake; 150 ml Mandarin juice; 50 g Roasted hazelnut paste; 100 ml Mandarin juice; 300 ml Mandarin juice; 300 ml Debic Cheesecake; 20 g Roasted hazelnuts; 5 Mandarins; 3 g agar-agar; 30 g Gingerbread crumble

Classic British dessert consisting of several layers. These provide an attractive presentation and a combination of flavors and textures.

The Debic Cheesecake is a versatile product that also foams well in a siphon, as with this mandarin espuma, or as panna cotta, as in this hazelnut panna cotta. Recipe for 10 people.

Ingredients

500mlDebic Cheesecake

150mlMandarin juice

50gRoasted hazelnut paste

100mlMandarin juice

300mlDebic Cheesecake

300mlMandarin juice

3gagar-agar

20gRoasted hazelnuts

5Mandarins

30gGingerbread crumble

Preparation

For the hazelnut cheesecake, melt the Debic Cheesecake and add the roasted hazelnut paste and the juice of the mandarin. Mix well and portion into the bottom of the glasses. Chill.
For the espuma, melt the Debic cheesecake and mix together with the mandarin juice. Transfer to a half-liter siphon and charge with 1 gas cartridge. Chill for at least 3 hours.
For the gel, cook the juice together with the agar-agar for at least 1 minute and chill.
Then blend until smooth into a gel in the blender.