Dessert weight – 440 g
Form size – 11×15 cm
Side height – 6 cm
Nutritional value (per 100 g):
Caloric content – 129 kcal
Proteins – 3.1 g
Fat – 0.5 g
Carbohydrates – 28.9 g
For sprinkling (optional):
Wafer cakes (grind into crumbs)
- We clean the tangerines, disassemble them into slices, remove the seeds and white partitions. I am using clementines. It is a hybrid of mandarin and sweet orange. These small fruits are bright orange in color, easy to peel, sweeter than most other citrus fruits, and generally seedless.
- Send the prepared tangerines to the blender bowl and grind to the most homogeneous consistency.
- Put the tangerine puree in a saucepan with a thick bottom, add semolina, mix well, and put on fire, slightly above average (I have 6 out of 9).
- Constantly stirring the mass, bring the consistency to a density like semolina. That is when the mass begins to thicken and the consistency becomes more viscous, and the smell is similar to the aroma of dumplings with cherries, remove the pan from the heat. In general, the cooking process takes about 10 minutes.
- Cover the form with parchment (instead of parchment, you can grease the bottom and sides of the form with any oil) and carefully distribute the hot tangerine mixture over the form, leveling the top of the dessert with a spatula or spoon.
- Close the form with cling film and put it in the refrigerator for 2-3 hours.
- Cut the finished dessert into portioned pieces and, if desired, roll in a sprinkle. In my case, this is a crumb of waffle cakes.