Tangerine Cream With Brittle Topping - cooking recipe

Ingredients

Cream
300 ml tangerine juice (corresponding to juice of 6 to 8 Tangerines)
2 tablespoons lemon juice
80 g marzipan, greater
1 vanilla (seeds only)
1 tablespoon cornstarch
2 eggs (lightly beaten)
2 tablespoons sugar
200 ml heavy cream
Brittle
20 g almonds, splits
2 tablespoons sugar
1/2 tablespoon water
Candied Tangerine Zest
1 tangerine (zest only)
2 tablespoons sugar
100 ml water

Preparation

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.