To make your gratin:
And for the finish: icing sugar.
1 In a large pan, put your brown sugar and pour three tablespoons of water over it. When the caramel turns light blonde, add your tangerine slices and, turning them over the heat, coat them with caramel for two minutes. Add the Grand-Marnier (deglaze). After about a minute, distribute your tangerine petals into six beautiful deep plates.
2 Turn your oven to grill position.
3 In a bowl, put your egg yolks, then your sugar, beat the yolks and sugar (until pale) and add, stirring well with a whisk, your fresh cheese.
4 Spread this mixture over your caramelized tangerines, then place your plates under the grill at mid-height for 8 to 10 minutes and serve immediately with, for example, lovely homemade tuiles. Of course, if there are children, no alcohol, but a little orange juice. You can also plate this tangerine gratin in a large porcelain dish, grill it, then serve it at the table. A wonderful moment of indulgence!
From November onwards, prepare this lovely and tasty dessert, and your loved ones will thank you for it.
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