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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Cut this from one of my food magazines, but don't remember which one. This is a very rich and creamy dessert. I couldn't find tangerines to make this so I used clementines and it still tasted wonderful. Definitely not a dessert for the calorie conscious! Cooking time includes minimum of 3 hours for chilling time. Ingredients:
2 2/3 cups heavy cream |
3 tangerines, zested in strips and juiced |
3 tablespoons caster sugar |
1 lemon, juice of |
Directions:
1. Put the cream in a pan with the tangerine zest and bring to a simmer.
2. Turn off the heat, stir and leave to infuse for 20 minutes.
3. Strain the cream into a bowl to remove the zest and return the cream to the pan.
4. Bring the cream back up to just below boiling.
5. Stir in the sugar and then the juices.
6. Stir until mixture starts to thicken, 1-2 minutes.
7. Pour into 6 small glasses or ramekins.
8. Cool slightly then chill until set, about 3 hours.
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