Dissolve the jelly in 2 tablespoons boiling water. Beat the egg yolks in a pot with the jam, the
mandarin liqueur and the juice. Cook and stir until thick. Remove from the heat, add the jelly and allow to cool. Next, whirl the cheese with the liquid cream in a blender and mix with the cream. Wet a mould with cold water and pour the mixture inside. Store in the fridge until it curdles. Remove from its mould and serve garnished with
mandarin pieces and a tablespoon liquid syrup.