TANGERINE BAVARIAN
Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness-like three fruits in one. And this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth.
Provided by Paul Grimes
Categories Milk/Cream Egg Dessert Winter Chill Tangerine Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
- Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
- Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
- Whisk together yolks, sugar, lemon juice, and remaining cup tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer (do not let boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.
- Meanwhile, beat cream with zest until it just holds soft peaks.
- Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into springform pan and chill until set, at least 4 hours and up to 24.
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Nabil Nabilsk
[email protected]This is a great basic recipe that can be adapted to your own taste. I added a bit of orange zest and a splash of Grand Marnier, and it was divine.
sophie m
[email protected]I love the combination of citrus and cream in this recipe. It's a perfect dessert for a summer party.
Brenda Presley
[email protected]This is a delicious and easy-to-make dessert. I used clementines instead of tangerines, and it turned out great.
Nasibu Mallya
[email protected]I made this for a party and everyone loved it. It's a great make-ahead dessert, which is always a bonus.
Ibrar Khan Khan
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Sheraz Chaudhary
[email protected]The recipe was a bit unclear about when to add the gelatin. I ended up adding it at the wrong time, and it didn't set properly.
Victor Kilpatrick
[email protected]I found that using a combination of heavy cream and milk made the cream a bit too rich for my taste. I'll use all milk next time.
Nayyer Awan
[email protected]The tangerine flavor is subtle, but it really enhances the overall flavor of the dish.
schozen dupree
[email protected]I love the vibrant color and delicate flavor of this Bavarian cream.
Harry Laming
[email protected]I've made this recipe a few times now, and it's always a hit. It's a bit time-consuming, but it's worth the effort. The orange flavor really shines through, and the texture is light and fluffy. I highly recommend it.
Ash-lee Willemse
[email protected]This was absolutely delicious! The combination of tangy tangerines and creamy custard is divine. I used a combination of blood oranges and regular oranges, and it worked out great. My family loved it, and I'll definitely be making it again soon.