Tangerine curd ice cream with marshmallow meringues

Name: Tangerine curd ice cream with marshmallow meringues
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 8 zest and juice of tangerines; 150 grams caster sugar; 150 grams unsalted butter, chopped into small dice; 4 egg yolks; 150 milliliters crème fraîche; 150 milliliters natural yogurt; 1 quantity tangerine curd; 2 Tbsps Grand Marnier; 6 zest and juice of tangerines; 100 grams caster sugar; 1 teaspoons arrowroot or cornflour; 1 teaspoon orange juice or water; 50 grams orange candied peel, cut into 5mm/¼in dice (optional); 4 egg whites; 225 grams caster sugar; 2 teaspoons cornflour; 2 teaspoons lemon juice; 1 serving oil for greasing; 4 tangerines, peeled and segmented

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Tangerine curd ice cream with marshmallow meringues might be a recipe you should try. For $2.58 per serving, you get a dessert that serves 8. One serving contains 595 calories, 7g of protein, and 24g of fat. If you have zest and juice of 8 tangerines, zest and juice of 6 tangerines, egg whites, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. Users who liked this recipe also liked Chewy Meringues with Tangerine-Lemon Curd, Coffee Meringues With Coconut Ice Cream, and Very Berry Smash with Meringues and Sorbet or Ice Cream.

Instructions

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.

Ingredients you will need

Caster Sugar

Egg Yolk

Tangerine

Butter

Juice

Water

Equipment you will use

Sauce Pan

Bowl

Frying Pan

To make the ice cream: whisk the crme frache 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.

Ingredients you will need

Grand Marnier

Ice Cream

Yogurt

Equipment you will use

Ice Cream Machine

Whisk

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.

Ingredients you will need

Grand Marnier

Caster Sugar

Tangerine

Juice

Syrup

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.

Ingredients you will need

Candied Orange Peel

Orange Juice

Corn Starch

Syrup

Water

Equipment you will use

Whisk

To make the meringues: preheat the oven to 120C/Gas /fan oven 100C.

Equipment you will use

Oven

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.

Ingredients you will need

Sugar

Lemon Juice

Egg Whites

Corn Starch

Equipment you will use

Whisk

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/in 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.

Ingredients you will need

Marshmallows

Equipment you will use

Baking Paper

Baking Pan

Oven

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.

Ingredients you will need

Candied Fruit

Powdered Sugar

Ice Cream

Tangerine

Syrup

Equipment

Ingredients

Servings:

zest and juice of tangerines 150grams

caster sugar 150grams

unsalted butter, chopped into small dice 4

egg yolks 150milliliters

crème fraîche 150milliliters

natural yogurt 1

quantity tangerine curd 2Tbsps

Grand Marnier 6

zest and juice of tangerines 100grams

caster sugar 1teaspoons

arrowroot or cornflour 1teaspoon

orange juice or water 50grams

orange candied peel, cut into 5mm/¼in dice (optional)4

egg whites 225grams

caster sugar 2teaspoons

cornflour 2teaspoons

lemon juice 1serving

oil for greasing 4

tangerines, peeled and segmented

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.