Tangerine Bavarois
Baking and Desserts | French cuisine
⏳ Time
25 minutes
🥕 Ingredients
7
🍽️ Servings
8
Description
A classic recipe with an enhanced citrus twist — the tangerine adds a touch of mystery to the bavarois.
Ingredients
- Mandarins - 6 pieces
- Gelatin - 0.2 oz
- Whole egg - 8 pieces
- Sugar - 1.8 oz
- Meyer Lemon Juice - 1 tablespoon
- 33% Cream - 7 fl oz
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
Lightly grease the bottom and sides of a springform pan with vegetable oil. Grate the zest of one mandarin (you should get about one teaspoon), then squeeze the juice from all the mandarins.
Step 2
Soak the gelatin in a quarter cup of juice and let it sit for 5 minutes.
Step 3
Whisk the egg yolks with sugar and lemon juice, then add the remaining juice. Place the mixture over heat and bring to a gentle simmer, stirring constantly. Remove from heat and fold in the dissolved gelatin mixture. Stir until smooth and cool the mixture by placing the bowl in ice, stirring continuously (the mixture should reach the consistency of raw egg whites). In a separate bowl, whip the cream with the zest until soft peaks form, then gently fold it into the yolk and juice mixture in portions.
Step 4
Pour everything into a mold and chill in the refrigerator for 4 hours. Before serving, slice and garnish to taste.
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