Name: Tangerine Bavarian
Cook time: 25 min
Total time: 4 1/2 hr (includes chilling)
Yield: Makes 8 servings
Ingredients: 6 tight-skinned tangerines; 1 (1/4-ounces) envelope unflavored gelatin; 8 large egg yolks; 1/4 cup sugar; 1 tablespoon fresh lemon juice; 1 cup chilled heavy cream; Equipment: an 8-inch springform pan; Accompaniment:s: tangerine caramel sauce and candied tangerine peel

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Tangerine BavarianRoland Bello

Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness—like three fruits in one. And this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth.

Recipe notes

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