Cranberry-tangerine pots

2 servings

40 minutes

Cranberry-mandarin pots are a delicate blend of berry freshness and citrus warmth. This dessert hails from Russian cuisine, where sweet-and-sour notes play a key role in creating a harmonious flavor. Thick cranberry jam cooked with mandarin juice and cane sugar serves as the base, topped with an airy cream infused with mandarin zest aroma. Baked in fireproof pots, they acquire a velvety texture, while the caramelized sugar crust adds an exquisite crunch. This dessert is perfect for cozy evenings, accompanied by a cup of tea or light white wine.

Energy value per serving

• Calories: 605.8
• Proteins: 7.3g
• Fats: 47.2g
• Carbohydrates: 44.9g

Ingredients

• Fresh cranberries: 85 g
• Tangerines: 3 pc
• Cane sugar: 60 g
• Egg yolk: 3 pc
• Cream 40%: 200 ml

Cooking steps

1. Mix the juice of 1 mandarin with cranberry and 40 grams of sugar in a small saucepan and cook until it reaches a thick jam consistency. Divide into 2 heatproof jars and cool.

   Required ingredients:

   • Tangerines: 3 pieces
   • Fresh cranberries: 85 g
   • Cane sugar: 60 g

2. Preheat the oven to 180 degrees.

3. Mix the egg yolks and the remaining sugar.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Cane sugar: 60 g

4. Put the cream and the zest of 2 mandarins in a saucepan and add the egg mixture. Place the saucepan over a pan of boiling water and heat until thick cream consistency.

   Required ingredients:

   • Cream 40%: 200 ml
   • Tangerines: 3 pieces
   • Egg yolk: 3 pieces

5. Pour the cream into pots and place them on a baking tray half filled with water.

6. Bake for 10-15 minutes until the cream slightly thickens. Cool down.

7. Sprinkle with sugar on top and place under the grill until the sugar caramelizes.

   Required ingredients:

   • Cane sugar: 60 g