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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 8 |
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Lovely bavarian Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
8 egg yolks |
1/4 cup sugar |
1 tablespoon fresh lemon juice |
1 cup heavy cream, chilled |
Directions:
1. Remove side of spring form pan and invert bottom, then reattach side.
2. Lightly oil pan.
3. Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
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. Remove from heat, then whisk in gelatin mixture until completely dissolved.
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. Remove from ice bath.
8. In another bowl, beat cream with zest until it just holds soft peaks.
9. Stir one third of whipped cream into yolk mixture to lighten, and then fold in remaining cream gently.
10. Spoon into spring form pan, and chill until set.
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