Tangerine Cream With Brittle Topping

An extravagant and fruity cream with a precious topping. A nice dessert for your recipe collection. From swiss “coop” magazine.

Cream:.

Mix well all ingredients for the cream together.

Heat the mixture in a pot at low temperature stirring continuously until it binds.

Take away from heat a continue stirring for 2 more minutes.

Refrigerate until cool.

In the meanwhile prepare brittle and candied tangerine zest.

Wipe the heavy cream and bring it gently under the tangerine mix.

Brittle:.

Roast in a non sticking pot the almonds by middle heat.

Set aside tight on a baking foil.

Heat sugar and water in the same pan until boiling point.

Reduce to low heat und continue to stir until the caramel reaches a clear brown color.

Spread the caramel on the roasted almonds.

Wait 15 minutes or until cold.

Candied tangerine zest:.

Cut the zest in very thin slices.

Heat the slices , the sugar and the ware in a pot until translucent.

Reduce the heat and continue stirring from time to time until dry.

Place the zest , open on a baking foil and continue to dry by medium heat in the oven until desired.

When dry , ch.

tangerine juice, lemon juice, marzipan, vanilla, cornstarch, eggs, sugar, heavy cream, almonds, water, tangerine