Tangerine Bavarian Recipes

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TANGERINE BAVARIAN



Tangerine Bavarian image

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

6 tight-skinned tangerines
1 (1/4-ounces) envelope unflavored gelatin
8 large egg yolks
1/4 cup sugar
1 tablespoon fresh lemon juice
1 cup chilled heavy cream
Equipment: an 8-inch springform pan
Accompaniment:s: tangerine caramel sauce and candied tangerine peel

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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