Tangerine Cream with Brittle Topping
Indulge in the zesty elegance of Tangerine Cream with Brittle Topping, a dessert that masterfully balances silky smoothness with irresistible crunch. This recipe showcases a luscious custard infused with fresh tangerine juice and a hint of vanilla, delicately thickened with egg yolks and cornstarch for a velvety texture. Topped with a golden brittle made from caramelized sugar, toasted pistachios, and almonds, each bite offers an exquisite contrast between creamy and crunchy. Perfectly chilled and garnished, it's an impressive yet approachable treat for any occasion. With its vibrant citrus flavors and nutty caramel topping, this dessert is sure to take your sweet tooth on a gourmet journey. Perfect for fans of fruity desserts, creamy textures, and homemade indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 ml Tangerine juice
- 240 ml Heavy cream
- 100 g Granulated sugar
- 4 pieces Egg yolks
- 15 g Cornstarch
- 30 g Butter
- 1 tsp Vanilla extract
- 50 g Pistachios
- 50 g Almonds
- 100 g Granulated sugar (for brittle)
- 15 g Butter (for brittle)
- 1 pinch Salt
Instructions
In a medium saucepan, combine the tangerine juice and half the granulated sugar. Heat over medium heat until the sugar dissolves completely, then bring to a gentle simmer.
In a mixing bowl, whisk the egg yolks, remaining sugar, and cornstarch together until smooth and pale.
Slowly pour the warm tangerine mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard-like consistency (about 5–7 minutes).
Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated. Pour the cream into individual serving glasses and allow it to cool to room temperature. Then refrigerate for at least 2 hours to set.
For the brittle, toast the pistachios and almonds in a dry skillet over medium heat for 3–4 minutes, or until fragrant. Set aside.
In a small saucepan, melt the granulated sugar for the brittle over medium-low heat, stirring occasionally, until it caramelizes to a golden-brown color. Be careful not to burn it.
Remove the caramel from the heat and immediately stir in the toasted nuts, butter, and a pinch of salt. Pour the mixture onto a parchment-lined baking sheet and spread it thinly with a spatula. Allow it to cool completely until hard.
Once set, break the brittle into small shards or crumble it into pieces.
To serve, sprinkle the brittle topping generously over the chilled tangerine cream. Add additional brittle on the side if desired for an extra crunch.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 230.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 333 mg | 26% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
