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Frozen Tangerine Creams
Preparation time: 35 minutes, plus cooling and freezing
Cooking time: 15-20 minutes
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Ingredients
8 large, loose skinned tangerines or Satsuma’s
1 tablespoon lemon juice
1 egg and 1 extra yolk
100g (4 oz) caster sugar
300 ml (½ pint) double or whipping cream
Evergreen leaves, to decorate
Details
Serves: 6
Method
1. Finely grate the rind from 2 of the tangerines. Cut off the tops from the remaining 6 tangerines and reserve. Using a curved grapefruit knife or a sharp-edged teaspoon, scoop out the tangerine flesh.
2. Put the flesh into a strainer and press out the juice. Measure the juice and if it is less than 300 ml (½ pint), make it up to this quantity by squeezing the juice from the 2 tangerines whose skins you have grated. Pour the juice into a small heavy-based saucepan. Add the lemon juice and bring the juices to the boil.
3. Meanwhile, put the egg, the extra yolk and the sugar into a heatproof bowl and beat until the mixture is thick and pale.
4. Pour the boiling juice on to the egg mixture in a thin stream, beating all the time. Place the bowl over a pan of boiling water and stir until the mixture thickens to a custard. Leave to cool, then chill in the refrigerator.
5. Whip the cream until it forms soft peaks, then fold it in to the chilled custard. Transfer the mixture to a freezer container, cover and freeze, beating twice at hourly intervals.
6. Arrange the tangerine shells on a baking sheet and chill thoroughly in the refrigerator.
7. Two hours before serving, transfer the ice cream to the refrigerator to soften for 35-40 minutes. Using a metal spoon fill the shells with ice cream and replace the tops. Brush the skins with cold water to frost them and return them to the freezer.
8. 10 minutes before serving, transfer the tangerines to the refrigerator. Serve the tangerines on a large dish, strewn with glossy evergreen leaves.
Chef’s Tips:- Can be frozen for 6 months.
Prepare the tangerine cups and the juice the day before and keep in the refrigerator.
If you have any ice cream left over after filling the tangerine cups, store it in the freezer for another time.
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