Method:
Melt the dark chocolate in a bain-marie, as soon as it has melted, pour it into a bowl with the puffed rice and mix.
Transfer everything to a springform pan, let it rest in the refrigerator for about 30 minutes.
Prepare the yogurt cream.
In a saucepan, pour the milk, flour, vanilla flavor and agar agar, over low heat, mix with a whisk until the cream has thickened.
In a glass bowl, pour the yogurt with the honey, and after a few minutes the thickened cream, mix quickly with a whisk and mix well.
Take the puffed rice base from the refrigerator and pour the yogurt cream,
(don’t get to the edge). Let it rest in the fridge for another 30 minutes.
In the meantime, prepare the mandarin jelly.
In a saucepan, add the mandarin, water and sugar and cook over low heat for a few minutes. The mandarin must be soft. Transfer to a blender and blend until smooth and not lumpy juice.
Transfer the juice back to the saucepan over low heat, heat it up and turn off as soon as it is hot. Add the agar agar or a sheet of gelatin, previously soaked and mix with a whisk.
Pour the geleè over the yogurt cream and let it rest in the refrigerator for at least 2 hours.
Serve with a fresh mint leaf.