TANGERINE AND LEMON MARMALADE
Try this in our Ricotta-Filled Crepes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 pint-size jars
Number Of Ingredients 4
Steps:
- Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
- Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
TANGERINE CAKE WITH CITRUS GLAZE
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
- Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.
Nutrition Facts : Calories 494 g, Fat 18 g, Fiber 1 g, Protein 7 g, SaturatedFat 11 g
TANGERINE MOUSSE
Make and share this Tangerine Mousse recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 40m
Yield 3-4 quarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- Rehydrate gelatin.
- In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
- Mix well with a whisk.
- Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Adjust sweetness.
- Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
- Stir to dissolve.
- Add to Tangerine/egg yolk mixture and mix thoroughly.
- Whip cream to stiff peaks.
- Whip egg whites to soft peaks.
- Fold cream into tangerine mixture, then fold into whites.
- Chill at least 4 hours or overnight.
Nutrition Facts : Calories 174.7, Fat 14.1, SaturatedFat 7.8, Cholesterol 172.9, Sodium 55.1, Carbohydrate 8, Sugar 6.7, Protein 4.6
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
TANGERINE-LEMON MOUSSELINE
Steps:
- Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly. Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Whip the cream until it forms stiff peaks, then fold it into 1 pint Hollandaise sauce. Serve right away.
TANGERINE MOUSSE
Provided by Moira Hodgson
Categories brunch, dessert
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
- Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
- Place the saucepan over very low heat (you may also use a double boiler) and whisk gently until the mixture has thickened enough to coat a spoon. Do not overcook. Cool and place in a large mixing bowl.
- Whip the cream until stiff.
- Whip the egg whites until barely stiff (not too dry).
- Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
- Place the mousse in individual bowls or glasses or in a serving bowl. Chill overnight or for at least four hours.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 9 grams, TransFat 0 grams
More about "tangerine lemon mousseline recipes"
5 VIBRANT TANGERINE RECIPES • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
TANGERINE LEMON DROP RECIPE - ENTERTAININGCOUPLE.COM
From entertainingcouple.com
LEMON AND TANGERINE CAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EASY CLASSIC FRENCH MOUSSELINE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TANGERINE ESSENTIAL OIL USES, BENEFITS AND RECIPES SPOTLIGHT
From lovingessentialoils.com
JACQUES PEPIN LEMON MOUSSELINE RECIPES - RECIPESCHOICE
From recipeschoice.com
LEMON MOUSSELINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TANGERINE LEMON CURD - JOY THE BAKER
From joythebaker.com
LEMON MOUSSELINE : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
TANGERINE MOUSSE RECIPE - ENTERTAININGCOUPLE.COM
From entertainingcouple.com
JACQUES PEPIN LEMON MOUSSELINE RECIPE - RECIPESCHOICE
From recipeschoice.com
TANGERINE LEMON MOUSSELINE RECIPES
From tfrecipes.com
LEMON MOUSSELINE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TANGERINE-LEMON MOUSSELINE - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love