Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
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 (do not let boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.
Meanwhile, beat cream with zest until it just holds soft peaks.
Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into springform pan and chill until set, at least 4 hours and up to 24.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.54 Kcal (580 kJ)
Calories from fat	94.95 Kcal
		% Daily Value*
Total Fat	10.55g	16%
Cholesterol	206.55mg	69%
Sodium	77.04mg	3%
Potassium	82.29mg	2%
Total Carbs	4.83g	2%
Sugars	3.73g	15%
Protein	6.87g	14%
Vitamin C	0.9mg	1%
Iron	1mg	6%
Calcium	37.9mg	4%

Amount Per 100 g
Calories	186.71 Kcal (782 kJ)
Calories from fat	127.96 Kcal
		% Daily Value*
Total Fat	14.22g	16%
Cholesterol	278.37mg	69%
Sodium	103.83mg	3%
Potassium	110.9mg	2%
Total Carbs	6.51g	2%
Sugars	5.03g	15%
Protein	9.26g	14%
Vitamin C	1.2mg	1%
Iron	1.3mg	6%
Calcium	51.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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