Ingredients (Serves 6 x)
6 mandarins
5 tablespoons granulated sugar
5 tablespoons powdered sugar
3
eggs 2 tablespoons Grand Marnier
200 ml fresh cream
In a bowl, grate the zest of 4 mandarins. Combine granulated sugar, egg yolks and the juice squeezed out of these mandarins (and filtered through a sieve).
thicken the cream on the stove on low heat or by inserting it in the microwave for 2 times to 700W for 4 minutes, stirring all the time.
Mount separately the whites until stiff (with a pinch of salt) and cream.
When cool, the cream with the yolks, add the three compounds to obtain a cream to be distributed in 6 molds crème caramel. Put in freezer for at least 6 hours.
Peel the last two tangerines, cut them into slices and then into small pieces. Put in a pan with the Grand Marnier and powdered sugar and let caramelize.
Just before serving, unmold the ice cream cakes on individual plates and serve with the sauce hot.
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