Tangerine Parfait

Ease of Preparation: Complex.

Yield:  6 servings.

Tangerine Granita

Ingredients:

1 cup (240ml) water

1 cup (240ml) sugar

3 cups (720ml) freshly squeezed strained tangerine juice

1/8 teaspoon (0.5ml) salt

Method:

Heat sugar and water in a saucepan over medium-high heat, until sugar has dissolved.

Add tangerine juice and salt, and stir.

Remove liquid from heat before it starts to simmer, and pour it into a glass freezer-safe dish.

Place in freezer for 30 minutes.

Remove from freezer and stir with a fork.

Repeat process for a total of 3 hours, or until completely frozen but fluffy.

Reserve for plating.

Tangerine Parfait

Ingredients:

1 envelope unflavored gelatin (¼ ounce)

2 cups (480ml) tangerine juice, divided

¼ cup (60ml) honey

¼ cup (60ml) sugar

2 tablespoons (30ml) tangerine zest

5 egg yolks

2 tablespoons (30ml) orange-flavoured liqueur

1 cup (240ml) sour cream

Tangerine granite (see recipe)

Method:

In a small mixing bowl, add gelatin and half of the tangerine juice, and let sit.

In a large saucepan, combine honey, sugar, tangerine zest and remaining tangerine juice. Bring to a simmer over medium-high heat, stirring constantly.

In a separate mixing bowl, whisk egg yolks.

Reduce heat to medium-low and slowly stir in egg yolks, whisking thoroughly to prevent the eggs from cooking.

Heat for 5 minutes, and remove pan from heat.

Whisk in tangerine and gelatin mix, orange-flavoured liqueur and sour cream.

Place saucepan over a bowl of ice water and stir mixture until it is cool and begins to thicken.

Once mixture has thickened, remove the pan from the ice water, cover and refrigerate for 2 hours, or until firm.

Transfer equal amounts to champagne flutes (or serving dishes of your choice) and top with tangerine granita.

Serve immediately.