200 g mandarin jam
4 egg yolks
2 tablespoon orange liqueur
30 g butter
1.5 tablespoons non-flavoured jelly powder
80 g cottage cheese
100 g liquid cream
4 mandarins juice
20 mandarin pieces, cooke for 5 minutes in clear syrup
1 cup whipped cream with sugar

Dissolve the jelly in 2 tablespoons hot water. Mix the mandarins juice with the jam in a pot. Heat, when hot, add the yolks one by one mixing well. Add the liqueur, the jelly, the sugar and the melted butter. Allow to cool. Whip the cream and mix with the previous cream. Beat the cottage cheese and add. Pour in a mould and store in the fridge for 4 hours to curdle. Remove from its mould and serve garnished with the mandarin pieces and the whipped cream.