Recipe: Mandarin Cream

Wash the mandarins and dry them
Rub the sugar cubes over their zest so they absorb the fragrant essence it contains
Bring the milk to a boil, then let it cool and dissolve the scented sugar cubes in it
In a saucepan, put the whole eggs and yolks, add the caster sugar in a stream, and work the mixture with a whisk until it becomes foamy and pale
Pour the milk into this mixture while continuously whisking, then add the fresh cream
Place the saucepan on low heat and cook the cream until it coats the spoon ** above all do not let it boil! ** then remove from heat and pour it into a bowl through a fine strainer
To cool it more quickly, place the bowl in a container with cold water
While the cream cools, squeeze the juice from the mandarins, strain it through a fine strainer over a shallow dish and add 2 tablespoons of mandarin liqueur
When the cream is cold, add the remaining mandarin liqueur, pour 1/3 of it into a large bowl or large glass, dip half of the biscuits in the fruit juice, place them on the cream then pour another 1/3 of cream and arrange the remaining biscuits on top
Finish by slowly pouring the last third of cream and place the bowl in the refrigerator for at least 2 hours
** You can also make individual servings by placing a piece of biscuit at the bottom of each one