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
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
TANGERINE AND VANILLA-BEAN MARMALADE
Categories Condiment/Spread Low Sodium Vanilla Winter Tangerine Jam or Jelly Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
- Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
- Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.
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 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.
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 JELLY
Make and share this Tangerine Jelly recipe from Food.com.
Provided by Diana Adcock
Categories Jellies
Time 35m
Yield 5 half pints
Number Of Ingredients 6
Steps:
- In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
- Strain juice through a damp jelly bag.
- Measure 4 cups of juice.
- Combine the strained juice and powdered pectin in a large saucepan.
- Over high heat bring to a boil.
- Add Sugar.
- Stir until sugar is dissolved.
- Return to a boil-rolling.
- Boil hard for 1 minute.
- Skim foam if needed.
- Ladle hot jelly into hot jars, leaving 1/4 inch head space.
- Adjust caps.
- Process 10 minutes in a boiling water bath canner.
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