Tangerine Cream With Brittle Topping Recipe

Name: Tangerine Cream With Brittle Topping
Prep time: 30 min
Cook time: 160 min
Total time: 190 min
Yield: Serves 1 or more
Ingredients: Tangerine Juice; Lemon Juice; Marzipan; Vanilla; Cornstarch; Eggs; Sugar; Heavy Cream; Almonds; Water; Tangerine

Indulge in this exquisite Tangerine Cream dessert, featuring a heavenly smooth cream and a crunchy, irresistible almond brittle topping. This show-stopping recipe, inspired by a Swiss Coop magazine, is perfect for impressing guests or treating yourself to a luxurious, fruity delight. Easy to follow steps guide you to create a memorable dessert experience.

Prep Time 30 mins

Cook Time 160 mins

Calories 223.2 kcal

Protein 7g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tangerine Cream With Brittle Topping

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How to Make Tangerine Cream With Brittle Topping

**Cream:**
In a medium saucepan, whisk together heavy cream, tangerine juice, sugar, egg yolks, cornstarch, and salt.
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
Remove from heat and continue stirring for 2 minutes.
Pour the cream into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled (at least 4 hours).
**Brittle:**
Preheat oven to 350°F (175°C).
Spread almonds in a single layer on a baking sheet and toast for 8-10 minutes, or until lightly golden.
In a medium saucepan, combine sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a light amber color (about 8-10 minutes).
Remove from heat and immediately stir in the toasted almonds until evenly coated.
Pour the brittle onto a parchment-lined baking sheet and spread it thinly.
Let cool completely before breaking into pieces.
**Candied Tangerine Zest:**
In a small saucepan, combine the tangerine zest, sugar, and water.
Cook over medium heat, stirring occasionally, until the zest is translucent and the sugar has dissolved (about 5-7 minutes).
Reduce heat to low and continue to cook, stirring occasionally, until the liquid has evaporated and the zest is slightly sticky (about 10 minutes).
Spread the zest in a single layer on a baking sheet and bake in a preheated oven at 200°F (95°C) for 10-15 minutes, or until completely dry.
Let cool completely, then chop finely.
**Finishing:**
Gently fold the chilled cream into a serving bowl.
Top with the almond brittle and candied tangerine zest.