Tangerine Cream With Brittle Topping

Recipe by Artandkitchen
READY IN: 2hrs 40mins




  • 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.