Tangerine Bavarian Food

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.

TANGERINE CHEESECAKE

Steps:

• Preheat oven to 400 degrees F.
• Mix flour, sugar and grated tangerine rind in bowl. Add butter, egg yolk and vanilla extract. Cut in with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9−inch springform pan. Bake for 5 minutes or until golden. Cool. Pat remaining dough evenly around sides to 1/2 inch from top.
• Place cream cheese in large bowl of electric mixer and beat at low speed until smooth and creamy. Mix together sugar, flour, grated tangerine rind and salt. Gradually beat into cream cheese, continuing to use low speed. Beat in eggs and egg yolks, one at a time. Blend in tangerine juice. Pour into prepared pan. Place aluminum foil under pan on oven rack and bake in 400 degree F oven for 8 to 10 minutes until crust browns lightly.
• Reduce heat to 225 degrees F and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold place) and then refrigerate.
• To grind tangerines, cut into pieces and remove seeds. Put through medium blade of food chopper or grind in an electric blender. Measure and place in saucepan. Add sugar. Stir over moderate heat until sugar dissolves. Cook, stirring frequently, until mixture is thick like marmalade, 20 to 30 minutes.
• Cool and spoon over top of cheesecake before serving.

TANGERINE BAVARIAN

Steps:

• Gather all ingredients before starting recipe.
• Open the inside of the cake form pan and invert bottom, then reattach the side. This will make the Bavarian easier to remove
• Grate zest from 1 tangerine to measure 1 teaspoon.
• Peel the remaining tangerines with a potato peeler, taking some of the pith and reserve.
• Squeeze juice from tangerines to make 1 1/4 cup of juice. Peel and juice additional tangerines to make up the measurement.
• Pour juice into a small bowl and sprinkle with gelatin and allow to sit, about 5 minutes.
• Whisk together egg yolks, sugar and lemon juice in a heavy bottomed saucepan and cook over medium low heat, whisking constantly (you can use a hand mixer for this portion) until the mixture just comes to a simmer (do not let it boil).
• Remove from heat, then whisk in gelatin mixture until completely dissolved.
• Transfer mixture to a metal mixing bowl and chill in an ice bath, stirring frequently, until the mixture has thickened to a consistency of lightly beaten eggs whites.
• Beat heavy cream until it forms soft peaks.
• Stir 1/3 of whipped cream into egg yolk mixture to lighten, then fold in remaining whipped cream.
• Transfer mixture into the cake pan and chill until set, about 4 hours and up to 24 hours. To serve, remove sides of the cake pan and place the Bavarian cream on a serving platter.