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.
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