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