Candied Tangerine Chocolate Ice Cream Recipes

TANGERINE CHOCOLATE SEMIFREDDO

Steps:

• In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight., Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.

TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS

Steps:

• For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
• For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
• For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
• To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.

CHOCOLATE TANGERINE CANNOLI CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.
• Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.
• For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
• For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process.
• For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.
• To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.
• Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
• In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
• With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.
• Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).

CHOCOLATE MOUSSE WITH CANDIED TANGERINES

Steps:

• Bloom the gelatin in cold water. Halve the vanilla bean pod lengthwise, scrape the seeds into a pot, and the vanilla bean pod and the milk and slowly bring to a boil. Set aside and remove the vanilla bean. Whisk the egg yolks, chocolate liqueur and sugar over a hot water bath until thick and creamy.
• Whisk the milk into the egg yolk mixture in a thin stream, add the cocoa powder and cinnamon and whisk until ribbony. Squeeze any excess water from the gelatin and dissolve in the warm cream. Transfer the bowl to an ice bath and whisk until cold. Whip the heavy cream and the egg whites until stiff, separately, then fold into the cooled cream. Distribute the cream between serving glasses and garnish with candied tangerine peel.

CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
• In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
• Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
• When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

CANDIED TANGERINE SLICES

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.

TANGERINE ICE CREAM

Steps:

• In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.
• Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.
• Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

CANDIED TANGERINE PEEL

Steps:

• Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.
• Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.
• Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.
• Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.

TANGERINE TUILES WITH CANDIED CRANBERRIES

Steps:

• Line a 15x10x1-in. baking pan with parchment paper. Place cranberries in pan; sprinkle with 2 cups sugar. Cover and bake at 350° for 1 hour. Cool. Drain, reserving syrup for garnish., Transfer berries to another parchment paper-lined 15x10x1-in. baking pan. Bake at 200° for 1-1/4 to 1-3/4 hours or until almost dry to the touch. Toss with remaining sugar., Using a pencil, draw four 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet; set aside., In a large bowl, combine the egg whites, confectioners' sugar and flour until blended. Beat in the butter, almond extract and salt., Spread 1 tablespoon batter over each circle. Bake at 350° for 5-7 minutes or until golden around the edges., With a spatula, carefully remove cookies and immediately drape over inverted shot glasses or small juice glasses. When cookies are cool, transfer to a wire rack. Repeat with remaining batter, forming 16 tuiles., In a small bowl, beat the mascarpone, honey and tangerine zest. Fold in whipped cream and tangerines., To serve, spoon about 3 tablespoons tangerine cream into each cookie. Garnish with candied cranberries and reserved syrup.

TANGERINE CURD ICE CREAM WITH MARSHMALLOW MERINGUES

Steps:

• To make the tangerine curd: place the tangerine zest and juice in a saucepan and bring to the boil, reduce by half before mixing in the caster sugar and chopped butter. Once the butter has melted, let it cool for a few minutes then gradually mix in the egg yolks. Stir over a low heat for 3-4 minutes until thickened. This stage can also be achieved in a bowl set over a pan of simmering water, stirring continuously for 20-25 minutes until thickened. Once thickened transfer to a clean bowl and leave to cool slightly before covering with cling film or greaseproof paper. Alternatively, store in a sterilised jar.
• To make the ice cream: whisk the crème fraîche and yogurt into the curd and flavour with Grand Marnier. The mix can now be churned in an ice cream maker for 20 minutes before freezing. An alternative method is to freeze the mix for several hours without churning, but you do need to stir it every 20 minutes to break up the crystals until it sets properly. If this second method is followed, remove the ice cream from the freezer about 20-30 minutes before serving to loosen its consistency.
• To make the syrup: boil together the tangerine zest and juice with the caster sugar and allow to reduce by a third before adding the Grand Marnier. Mix the arrowroot or cornflour with the orange juice or water and whisk into the simmering syrup. Once returned to a gentle simmer, cook for just 2 minutes before removing from the heat. The candied orange peel, if using, can be added while the syrup is warm. Allow to cool. An alternative method is to reheat the syrup just before serving, adding the peel while the syrup is warming.
• To make the meringues: preheat the oven to 120C/Gas ½/fan oven 100C. Whisk the egg whites to soft peaks, then gradually whisk in two-thirds of the caster sugar. Continue to whisk to reach stiff peaks. The remaining sugar can now be added. Continue to whisk until the meringue has a good thick creamy consistency. The cornflour and lemon juice can now be whisked in, whisking for another minute.
• The meringues can be kept naturally shaped by spooning individual portions on to lightly oiled parchment paper on a baking tray. Or spoon the meringue into a piping bag fitted with a 1cm/½in plain tube and piping large domes onto the paper. Whichever choice is made, it is important to leave ample space between the meringues to allow them to swell and rise. These can now be baked for 45-50 minutes, about 1 hour maximum. During this time they will take on a light colour, forming a crisp shell that coats the marshmallow centre. The meringues can be cooked at a higher temperature - 150C/Gas 2/fan oven 130C - to give slightly more colour. If so, cooking time will be slightly less, around 40-45 minutes.
• When assembling the dish there are two options: if dome-shaped meringues have been made, it is best to crack the tops, placing five or six tangerine segments on top of each if using. The ice cream can now be scooped or scrolled using a warm tablespoon, before sitting on top of the meringue. The syrup with candied fruit can now be drizzled over to finish. The alternative is to simply sit the ice cream and meringue side by side, decorating with segments, if using, and drizzling over the syrup. Whichever you choose, either can be finished with a light dusting of icing sugar, if desired, and perhaps a leaf or sprig of holly.

TANGERINE CREAM WITH BRITTLE TOPPING

Steps:

• Cream:.
• Mix well all ingredients for the cream (except heavy cream) together.
• Heat the mixture in a pot at low temperature stirring continuously until it binds.
• Take away from heat a continue stirring for 2 more minutes.
• Refrigerate until cool. In the meanwhile prepare brittle and candied tangerine zest.
• Wipe the heavy cream and bring it gently under the tangerine mix.
• Brittle:.
• Roast in a non sticking pot the almonds by middle heat. Set aside tight on a baking foil.
• Heat sugar and water in the same pan until boiling point.
• Reduce to low heat und continue to stir until the caramel reaches a clear brown color (caramel).
• Spread the caramel on the roasted almonds.
• Wait 15 minutes or until cold.
• Candied Tangerine Zest:.
• Cut the zest in very thin slices.
• Heat the slices, the sugar and the ware in a pot until translucent.
• Reduce the heat and continue stirring from time to time until dry.
• Place the zest, open on a baking foil and continue to dry by medium heat in the oven (let the oven lid slightly open) until desired.
• When dry, chop very finely and use for topping (or don't chop it if you want to keep some for different purposes).
• Finishing:.
• Break the bridle and use as topping with the candied tangerine zest.
• Note: Total time includes cooling time.

HONEY AND THYME ICE CREAM WITH CANDIED THYME

Steps:

• Bring first 4 ingredients to boil in medium saucepan. Remove from heat. Cover and let steep 2 hours.
• Whisk eggs and sugar in medium bowl. Add honey to cream mixture. Simmer over medium heat, stirring until honey dissolves. Gradually whisk cream mixture into egg mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not boil). Strain into clean bowl; whisk in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl, cover, and freeze until firm, at least 3 hours and up to 3 days.
• Whisk egg white in medium bowl until frothy. Place sugar in shallow bowl. Dip thyme sprigs, 1 at a time, into egg white to coat, then shake off excess. Add to sugar and turn to coat. Place on paper towels to dry. Let stand at room temperature at least 1 hour and up to 8 hours before using.
• Scoop ice cream into bowls or goblets. Garnish with candied thyme.