Tangerine Bavarian

1. 1

   Remove side of spring form pan and invert bottom, then reattach side.

2. 2

   Lightly oil pan.

3. 3

   Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.

4. 4

   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.

5. 5

   Remove from heat, then whisk in gelatin mixture until completely dissolved.

6. 6

   Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites.

7. 7

   Remove from ice bath.

8. 8

   In another bowl, beat cream with zest until it just holds soft peaks.

9. 9

   Stir one third of whipped cream into yolk mixture to lighten, and then fold in remaining cream gently.

10. 10

    Spoon into spring form pan, and chill until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.