Tangerine Bavarian

An elegant French-style dessert featuring a light and creamy tangerine mousse set with gelatin. Made with fresh tangerine juice, egg yolks, and whipped cream, this refreshing bavarian is perfect for special occasions.

8 servings

4 hr 45 min

Published October 4, 2025

Ingredients

•6 whole tight-skinned tangerines
•1 envelope unflavored gelatin
•8 large egg yolks
•¼ cup sugar
•1 tablespoon fresh lemon juice
•1 cup chilled heavy cream
•1 piece 8-inch springform pan
•1 serving tangerine caramel sauce and candied tangerine peel

Cooking Instructions

1.
Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
5 min
2.
Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
10 min
3.
Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
5 min
4.
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.
20 min
5.
Meanwhile, beat cream with zest until it just holds soft peaks.
5 min
6.
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.
240 min

Cooking Instructions

Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.

5 min

Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)

10 min

Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.

5 min

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.

20 min

Meanwhile, beat cream with zest until it just holds soft peaks.

5 min

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.

240 min