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.
Provided by Artandkitchen
Categories Gelatin
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 223.2, Fat 15.8, SaturatedFat 8.3, Cholesterol 107.3, Sodium 49.7, Carbohydrate 18, Fiber 0.7, Sugar 14.5, Protein 3.7
FROZEN COCONUT-BRITTLE ICE CREAM PIE
This is so good! Great time to try it too! It's so easy! Try this out on your friends and family, and you'll get rave reviews. You can exchange ice cream flavors and the ice cream topping if you wish. You may want to make this a day ahead, or at least early in the day if having it same day. This recipe was on the bag of my grocery store brand coconut.
Provided by FLUFFSTER
Categories Pie
Time 15m
Yield 1 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
- Press into 9-inch pie plate.
- Bake in 325°F oven for 15 minutes or until lightly browned. Cool.
- Spoon ice cream evenly into pie crust.
- Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.
Nutrition Facts : Calories 2416.4, Fat 137, SaturatedFat 92.6, Cholesterol 317.5, Sodium 1423.8, Carbohydrate 281.3, Fiber 13, Sugar 218, Protein 30.4
TANGERINE SOUFFLé
Forget Paris! This tangerine-prickly pear soufflé‚ just went global and is alive and well in the Southwest.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h10m
Yield 12
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, mix 3/4 cup sugar, the water, tangerine juice, salt and gelatin. In small bowl, beat egg yolks slightly; stir into gelatin mixture. Heat just to boiling over medium heat, stirring constantly; boil and stir 1 minute. Remove from heat. Stir in 1 tablespoon tangerine peel. Refrigerate 20 to 30 minutes, stirring occasionally, just until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place pan in bowl of hot water; stir constantly until mixture is proper consistency.)
- Make 4-inch band of triple-thickness foil 2 inches longer than the circumference of 6-cup soufflé dish. Extend dish by securing band around outside edge.
- In large bowl, beat egg white powder and water with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into egg whites.
- In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold whipped cream into egg white mixture. Carefully turn into soufflé dish. Refrigerate about 8 hours or until set.
- In food processor or blender, place prickly pears. Cover and process until smooth. Press through sieve to remove seeds. In 1-quart saucepan, mix pears, honey and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in 1 teaspoon tangerine peel; cool.
- Just before serving, carefully remove foil band from soufflé. Serve soufflé with sauce. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg
TANGERINE SEMIFREDDO WITH SALTED ALMOND BRITTLE
Provided by Joanne Weir
Categories Milk/Cream Mixer Egg Oscars Mother's Day Frozen Dessert Almond Winter Shower Tangerine Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 19
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
Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness-like three fruits in one. And this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth.
Provided by Paul Grimes
Categories Milk/Cream Egg Dessert Winter Chill Tangerine Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
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 POUND CAKE
Pound for pound, this fine textured cake, rich in butter and eggs is a winner served plain or dressed up with whipped cream and fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
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