Tangerine Cream With Brittle Topping Recipes

TANGERINE CREAM WITH BRITTLE TOPPING

Steps:

• 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.

TANGERINE SEMIFREDDO WITH SALTED ALMOND BRITTLE

Steps:

• For brittle:
• Coat large rimmed baking sheet with 1 tablespoon butter. Combine sugar, corn syrup, 1 cup water, and 1/4 teaspoon salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns amber and thermometer registers 330°F to 340°F, about 10 minutes. Remove from heat; immediately stir in remaining 1 tablespoon butter, then almonds and baking soda (mixture will bubble). Working quickly, pour mixture out onto prepared baking sheet. Using offset metal spatula, quickly spread mixture into irregular 15x10-inch rectangle. Sprinkle 1 teaspoon sea salt evenly over brittle. Cool brittle completely at room temperature until firm, about 2 hours. DO AHEAD: Can be made 1 week ahead. Break brittle into irregular pieces and store in airtight container.
• Coarsely chop enough brittle to measure 1 1/2 cups; store in airtight container while making semifreddo mixture.
• For semifreddo:
• Line 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160&Deg;F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.
• Beat cream in another large bowl until peaks form; set aside. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold 1/3 of egg whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Fold in whipped cream in 2 additions until just incorporated.
• Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan. Sprinkle 3/4 cup chopped brittle evenly over. Repeat layering with half of remaining semifreddo mixture; sprinkle remaining 3/4 cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan). Fold plastic wrap overhang over semifreddo to cover. Freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For sauce:
• Bring tangerine juice and honey to boil in heavy small saucepan over medium-high heat, stirring occasionally. Boil until mixture is syrupy and reduced to generous 1/3 cup, stirring often, about 10 minutes. Transfer to bowl; cool completely. Stir in tangerine segments. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Invert semifreddo onto platter. Remove plastic wrap. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate. Spoon tangerine sauce alongside semifreddo and serve.
• Ingredient tip:
• Maldon sea salt has soft, pyramid-shaped crystals and a mild flavor. It's available at some specialty foods stores and from igourmet.com.

TANGERINE BAVARIAN

Steps:

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