Cranberry, Tangerine, And Crystallized-Ginger Relish
Tangerine Sponge Custard
Double-Chocolate Tangerine Mousse Cake
Cranberry, Tangerine, And Crystallized-Ginger Relish
1 12-ounce bag cranberries
1 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces
3/4 cup sugar
1/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)
1/4 cup orange marmalade
Using on/off turns, coarsely chop cranberries in processor. Transfer to
medium bowl. Using on/off turns, coarsely chop tangerine in processor.
Combine with cranberries. Mix in remaining ingredients. Cover and
refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.)
Serve cold or at room temperature.
Makes about 3 cups.
Tangerine Sponge Custard
This old-fashioned dessert separates into two delicious layers while
baking-a moist sponge cake and a light custard.
1/3 cup sugar
1 tablespoon minced tangerine peel
1 tablespoon butter, room temperature
2 egg yolks
3 tablespoons all purpose flour
2/3 cup fresh tangerine juice
2/3 cup low-fat milk
3 egg whites
Preheat oven to 350 F. Butter 8-inch diameter baking dish with
2-inch-high sides.Combine first 3 ingredients in large bowl. Stir until
well mixed. Mix in egg yolk and flour. Stir in tangerine juice and
milk. Beat egg whites in another large bowl until medium peaks form.
Fold egg whites into tangerine mixture. Pour into prepared dish. Place
souffle dish in large shallow pan. Add enough water to pan to come 1
inch up sides of dish. Bake until sponge is set, about 45 minutes.
Serve hot or cold.
Per serving: calories, 200; fat, 7 g; sodium, 105 mg; cholesterol, 120
mg
Serves 4.
Double-Chocolate Tangerine Mousse Cake
End the Christmas celebration with this spectacular dessert: a dense
fudge-like cake covered with a luscious white chocolate and tangerine
mousse.
Cake
1 cup (2 sticks) unsalted butter
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse
3 cups strained fresh tangerine or orange juice
1/3 cup sugar
2 1/2 teaspoons unflavored gelatin
3 tablespoons fresh lemon juice
14 ounces imported white chocolate (such as Callebaut or Lindt),
chopped
6 tablespoons sour cream
2 cups chilled whipping cream
9 ounces imported white chocolate (such as Callebaut or Lindt)
Unsweetened cocoa powder
Fresh raspberries
Fresh mint sprigs
For Cake:
Preheat oven to 325 F. Butter 9-inch-diameter springform pan with 2
1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust
pan with flour. Melt butter and chocolate in heavy large saucepan over
low heat, stirring constantly until smooth and melted. Remove from heat
and whisk in sugar, eggs and ground nuts. Pour batter into prepared
pan. Bake cake until toothpick inserted into center comes out with very
moist crumbs attached, about 45 minutes. Cool completely on rack (cake
will fall and crack).
Release cake pan sides. Turn out cake onto work surface. Peel off
parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan.
Reattach cake pan sides; brush sides of pan with vegetable oil. Set
cake in center of pan (there will be space around cake that will be
filled in with mousse). Refrigerate cake.
For Mousse:
Boil tangerine juice and sugar in heavy large saucepan until reduced to
1 1/2 cups, about 20 minutes.
Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand
10 minutes to soften.
Add gelatin mixture to tangerine juice mixture and stir to dissolve.
Add 14 ounces white chocolate and whisk over low heat just until
melted. Whisk in sour cream. Pour into large bowl. Chill mixture until
cool and thickened but not set, whisking occasionally, about 1 hour 45
minutes.
Beat chilled whipping cream to stiff peaks. Fold into white chocolate
mixture. Pour mousse over cake in pan, covering top and sides
completely. Refrigerate cake overnight.
Using vegetable peeler, shave 9 ounces white chocolate into thin curls
(if white chocolate is too hard to shave, place briefly in warm place
to soften slightly). Run small sharp knife around pan sides to loosen
cake. Release pan sides. Place cake on platter. Sprinkle chocolate
curls over top of cake. Press more chocolate curls around sides of
cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa
very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover
and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve
cold.
Serves 12.
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