Tangerine Cream With Brittle Topping Recipe

Name: Tangerine Cream With Brittle Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream; 300 ml tangerine juice (corresponding to juice of 6 to 8 Tangerines); 2 tablespoons lemon juice; 80 g marzipan, greater; 1 vanilla (seeds only); 1 tablespoon cornstarch; 2 eggs (lightly beaten); 2 tablespoons sugar; 200 ml heavy cream; Brittle; 20 g almonds, splits; 2 tablespoons sugar; 1/2 tablespoon water; Candied Tangerine Zest; 1 tangerine (zest only); 2 tablespoons sugar; 100 ml water

Servings: persons

Cream
300 ml tangerine juice (corresponding to juice of 6 to 8 Tangerines)
2 tablespoons lemon juice
80 g marzipan, greater
1 vanilla (seeds only)
1 tablespoon cornstarch
2 eggs (lightly beaten)
2 tablespoons sugar
200 ml heavy cream
Brittle
20 g almonds, splits
2 tablespoons sugar
1/2 tablespoon water
Candied Tangerine Zest
1 tangerine (zest only)
2 tablespoons sugar
100 ml water

1
Cream:
2
Mix well all ingredients for the cream (except heavy cream) together.
3
Heat the mixture in a pot at low temperature stirring continuously until it binds.
4
Take away from heat a continue stirring for 2 more minutes.
5
Refrigerate until cool. In the meanwhile prepare brittle and candied tangerine zest.
6
Wipe the heavy cream and bring it gently under the tangerine mix.
7
Brittle:
8
Roast in a non sticking pot the almonds by middle heat. Set aside tight on a baking foil.
9
Heat sugar and water in the same pan until boiling point.
10
Reduce to low heat und continue to stir until the caramel reaches a clear brown color (caramel).
11
Spread the caramel on the roasted almonds.
12
Wait 15 minutes or until cold.
13
Candied Tangerine Zest:
14
Cut the zest in very thin slices.
15
Heat the slices, the sugar and the ware in a pot until translucent.
16
Reduce the heat and continue stirring from time to time until dry.
17
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.
18
When dry, chop very finely and use for topping (or don't chop it if you want to keep some for different purposes).
19
Finishing:
20
Break the bridle and use as topping with the candied tangerine zest.
21
Note: Total time includes cooling time.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cream, 300 ml tangerine juice (corresponding to juice of 6 to 8 Tangerines), 2 tablespoons lemon juice, 80 g marzipan, greater, and more.

Yes, Tangerine Cream With Brittle Topping falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tangerine Cream With Brittle Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions