Tangerine Cream With Brittle Topping
photo by Artandkitchen
- Ready In:
- 2hrs 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Cream
- 300 ml tangerine juice (corresponding to juice of 6 to 8 Tangerines)
- 2 tablespoons lemon juice
- 80 g marzipan, greater
- 1 vanilla (seeds only)
- 1 tablespoon cornstarch
- 2 eggs (lightly beaten)
- 2 tablespoons sugar
- 200 ml heavy cream
-
Brittle
- 20 g almonds, splits
- 2 tablespoons sugar
- 1⁄2 tablespoon water
-
Candied Tangerine Zest
- 1 tangerine (zest only)
- 2 tablespoons sugar
- 100 ml water
directions
-
Cream:
- Mix well all ingredients for the cream (except heavy cream) together.
- Heat the mixture in a pot at low temperature stirring continuously until it binds.
- Take away from heat a continue stirring for 2 more minutes.
- Refrigerate until cool. In the meanwhile prepare brittle and candied tangerine zest.
- Wipe the heavy cream and bring it gently under the tangerine mix.
-
Brittle:
- Roast in a non sticking pot the almonds by middle heat. Set aside tight on a baking foil.
- Heat sugar and water in the same pan until boiling point.
- Reduce to low heat und continue to stir until the caramel reaches a clear brown color (caramel).
- Spread the caramel on the roasted almonds.
- Wait 15 minutes or until cold.
-
Candied Tangerine Zest:
- Cut the zest in very thin slices.
- Heat the slices, the sugar and the ware in a pot until translucent.
- Reduce the heat and continue stirring from time to time until dry.
- Place the zest, open on a baking foil and continue to dry by medium heat in the oven (let the oven lid slightly open) until desired.
- When dry, chop very finely and use for topping (or don’t chop it if you want to keep some for different purposes).
-
Finishing:
- Break the bridle and use as topping with the candied tangerine zest.
- Note: Total time includes cooling time.
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RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well