Creamy Tangerine Panna Cotta

In a separate dipper combine yogurt, 50 g sugar, 1 packet of vanilla sugar, 1 tablespoon of gelatin. In another dipper mix 200 ml of juice with 50 g sugar, vanilla sugar, 1 tablespoon of gelatin. In the third: cream, 50 grams of sugar, a packet of vanilla sugar, 1 tablespoon of gelatin and 50-100 grams of juice. Allow to stand so long gelatin to swell, as indicated on the package. I had instant.

Prepare a shape the size you want, or a la carte. First, warm to dissolve the sugar and gelatin scoop of yogurt. It is important not to bring to a boil! Otherwise, the gelatin will lose their gelling properties. Pour into a mold and refrigerate (can be in the freezer) to complete solidification, for 20 minutes approximately. During the time until the first layer freezes, warm the other two scoops, with juice and cream. They should be cool and room temperature. On top of the lower solidified layer, pour the tangerine juice, and again put in the refrigerator until complete solidification. Just then enter with a creamy layer. To complete solidification leave the refrigerated dessert at least 5-6 hours.

Before serving, dip the bottom of the form by 10-20 seconds (depending on the shape, if silicone, 3-5 is enough) in hot water and gently invert onto a plate. Optionally top with garnish of zest, chocolate, candy.