Tangerine Parfait. Today another recipe based on mandarin oranges, to take advantage as much as possible of this wonderful and fragrant citrus. A dessert that recalls the first warm and, If freeze dry a little’ tangerine juice, also can be prepared in a few months, When we have more desire for ice cream and frozen desserts. Is, since the mandarins are at the height of their season, I suggest you also try one of my RECIPES WITH MANDARIN. Now, I ate lots of ice cream Tangerine, but I was never convinced. Some because obviously made with artificial flavors, unique taste. Others because it made only with fruit, but the scent too weak. I had a look on the net and I have seen many recipes that your tangerine juice boil until it is reduced by half, for concentrating their sugars. I tried, but in my opinion this boiling causes concentrate the sugars, but reduces the flavor fresh and citrusy Tangerine.
My personal Mandarin parfait
So I went on my way and I tried to bring the juice to a boil and add the isinglass (You can also use the agar agar). In this way I got a soft mandarin jelly that I have joined the mounted yolks, the zest of tangerines and cream, getting a creamy semifreddo but especially with a concentrated, pungent scent and taste of Mandarin. If you love frozen desserts have a look at SEMIFREDDI OF RECIPES, where you will find those pistachio, hazelnut and many others, to do easily and without ice cream maker.
I wanted to finish the cake with a Tangerine jelly, to insist on citrus, and with a slightly damp sponge disc of Tangerine syrup. In short, This dessert is a personal ode to this fruit that reminds me, the only perfume, the sky of my Sicily. Queued to the recipe you will find two options for those who don't have desire and time to make the sugar syrup. Will also launch a simple idea that will facilitate immensely the work. Put the semifreddo inside of the peel of tangerines, cutting only the top deck and as empty, and serve simply as well. I cursed for not thinking before making a iced cake. Have a good day.
PARFAIT MANDARINPrint This
- FOR SEMIFREDDO
- 300 milliliters of Mandarin juice
- 4 grams of gelatin or a gram of agar agar
- the zest of 6-8 organic mandarins
- 120 grams of sugar (But first check the sweetness of the mandarins)
- 40 milliliters of water
- 4 egg yolks
- 400 milliliters of whipped cream
- a pan of Spain in the same mold dimension (for the recipe click here)
- FOR BATHING IN MANDARIN
- 150 milliliters of Mandarin juice, for the syrup
- 20 grams of caster sugar, for the syrup
- FOR THE JELLY MANDARIN
- 150 milliliters of Mandarin juice
- 4 grams of gelatin
Soak for 15 minutes the isinglass in cold water. Pour the tangerine juice in a saucepan, bring to a boil and add the isinglass well squeezed (or agar agar), stir until complete dissolution. Allow to cool for 15 minutes and add the grated tangerine peel. Refrigerate and allow to cool completely, until you have a soft jelly.
For the semifreddo, beat the egg yolks with an electric mixer or in a food processor until it will become clear, then put in a saucepan the 40 millilitres of water and 120 grams of sugar, bring to a boil and boil for 8 minutes (If you want to be really precise, use a meat thermometer and bring everything to a temperature of 121 degrees). Wire and slowly pour syrup of water and sugar on egg yolks, always assembling with an electric mixer, and continue to work the mixture until it is cold: You'll have to get a swollen and foamy mass. Add gelatin and last of Mandarin, mixing around with whips at very low speed, then fold in the whipped cream. Work with a spatula, with a motion from top to bottom, until the mixture is shiny, fluffy and smooth.
For the syrup to boil the Mandarin tangerine juice and sugar and reduce them to a third, and then cool completely.
If you have decided to prepare a frozen cake, line a cake tin with plastic wrap, whether the Fund is the circle. Place the pan on the bottom of Spain, wet and pour the semifreddo. Put everything in the freezer for at least 3 hours.
For gelatin, bring to a boil the tangerine juice and add the gelatin. Allow to cool at room temperature and, Once it has begun to thicken but will still be fluid, pour the jelly on Parfait. Put back in the freezer for at least 6 hours.
If you do not want to mount the egg yolks with the sugar syrup, You can mount them in a double boiler: put the egg yolks and sugar in a bowl, set it over a container with water to a boil (water must never touch the bottom of the Bowl) and whip the egg yolks with an electric mixer until the mixture is puffy and fluffy. Then proceed with the preparation as I described above.
If you do not have the fear of consuming raw eggs, You can reduce by far the preparation time by mounting just the yolks with the sugar in the long, until the mixture is foamy and whitish and then proceed with preparation as I described above.