ORANGE TANGERINE PUDDING
Categories Dessert Quick & Easy Orange Tangerine Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.
- Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.
CLEMENTINE MOUSSE
Mandarin orange segments dipped into melted chocolate make an elegant garnish for a light-textured mousse flavored with tangerine concentrate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
- Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
- Reserve 8 clementine or mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
- Dip each clementine segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped clementine segment.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 40 mg, Sugar 21 g, TransFat 0 g
TANGERINE MOUSSE
Make and share this Tangerine Mousse recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 40m
Yield 3-4 quarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- Rehydrate gelatin.
- In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
- Mix well with a whisk.
- Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Adjust sweetness.
- Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
- Stir to dissolve.
- Add to Tangerine/egg yolk mixture and mix thoroughly.
- Whip cream to stiff peaks.
- Whip egg whites to soft peaks.
- Fold cream into tangerine mixture, then fold into whites.
- Chill at least 4 hours or overnight.
Nutrition Facts : Calories 174.7, Fat 14.1, SaturatedFat 7.8, Cholesterol 172.9, Sodium 55.1, Carbohydrate 8, Sugar 6.7, Protein 4.6
TANGERINE MUFFINS
Here's a recipe that represents our state and region. We've lived in Florida since we retired in 1980. Before that, we lived in Alaska. -Margaret Yerkes, New Port Richey, Florida
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first 5 ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and zest. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack
Nutrition Facts : Calories 172 calories, Fat 4g fat, Cholesterol 1mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 4g protein.
DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
TANGERINE MOUSSE
Provided by Moira Hodgson
Categories brunch, dessert
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
- Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
- Place the saucepan over very low heat (you may also use a double boiler) and whisk gently until the mixture has thickened enough to coat a spoon. Do not overcook. Cool and place in a large mixing bowl.
- Whip the cream until stiff.
- Whip the egg whites until barely stiff (not too dry).
- Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
- Place the mousse in individual bowls or glasses or in a serving bowl. Chill overnight or for at least four hours.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 9 grams, TransFat 0 grams
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- In a mixing bowl, beat egg product with electric mixer until soft peaks form (tips curl). Gradually beat in the honey on medium-high speed until combined. Continue beating about 3 minutes more or until mixture is very thick with soft peaks.
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