mandarin cup with crumble and nutella®

PROCEDURE

In a container, wet the gelatine in cold water. Warm the mandarin juice together with the water and the sugar and then add the gelatine after squeezing it out.

Position the glasses at 45 degrees and fill them with the gelatine mixture to obtain the visual effect shown in the picture. Once the gelatine has solidified, decorate with the pastry crumble. Finish with 15 g of Nutella® and decorate with fresh fruit.