Tangerine Cream With Brittle Topping

"An extravagant and fruity cream with a precious topping. A nice dessert for your recipe collection. From Swiss “Coop” magazine."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
2hrs 40mins
Ingredients:
14
Serves:
6
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ingredients

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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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Reviews

  1. The cream is nicely contrasted by the crunch of the brittle topping. Lovely flavor. Made for PRMR.
     
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RECIPE SUBMITTED BY

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
 
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