Mandarin Bavarois

8 servings

25 minutes

A classic recipe with an increased share of citrus - mandarin makes the bavarois a little more mysterious.

Energy value per serving

• Calories: 190.2
• Proteins: 4.2g
• Fats: 14.3g
• Carbohydrates: 11.4g

Ingredients

• Tangerines: 6 pc
• Gelatin: 7 g
• Egg yolk: 8 pc
• Sugar: 50 g
• Lemon juice: 1 tbsp
• Cream 33%: 200 ml
• Vegetable oil: 10 ml

Cooking steps

1. Lightly grease the bottom and sides of a springform baking pan with vegetable oil. Grate the zest of one mandarin (should yield one teaspoon), then squeeze juice from all the mandarins.

   Required ingredients:

   • Vegetable oil: 10 ml
   • Tangerines: 6 pieces

2. Pour gelatin with a quarter cup of juice and let it sit for 5 minutes.

   Required ingredients:

   • Gelatin: 7 g

3. Whisk the yolks with sugar and lemon juice, then add the remaining juice. Place the mixture over heat and bring to a gentle boil while stirring. Remove from heat and mix in the gelatin solution. Stir until smooth and cool the mixture by placing the container in ice while constantly stirring (the mixture should reach the consistency of raw egg whites). Separately whip the cream with zest into soft peaks, then gently fold it into the yolk and juice mixture.

   Required ingredients:

   • Egg yolk: 8 pieces
   • Sugar: 50 g
   • Lemon juice: 1 tablespoon
   • Tangerines: 6 pieces
   • Gelatin: 7 g
   • Cream 33%: 200 ml

4. Pour everything into a mold and chill in the refrigerator for 4 hours. Before serving, slice and decorate to taste.

   Required ingredients:

   • Tangerines: 6 pieces
   • Cream 33%: 200 ml