- Serves: 8
- Cook Time: 15 minutes
- Prep Time: 1 hour 10 minutes
- Effort: medium
- 1 kg tangerines
- 600 ml water
- 100 g caster sugar
- 50 sheets leaf gelatine, softened in cold water for 15-20 minutes
- juice of 2 lemons
For the chocolate custard:
- 3 eggs
- 75 g caster sugar
- 15 g cornflour
- 100 g dark chocolate, (at least 70% cocoa solids), broken in pieces
- 300 ml double cream
- 1 vanilla pod, split
1. Grate the zest from the skins of eight tangerines.
2. Squeeze enough of the tangerines to make 600ml of strained juice.
3. Pour 600ml of water into a saucepan. Add the sugar, soaked gelatine and the tangerine zest. Bring just to boiling point then remove from the heat. Whisk to dissolve the gelatine. Cover and leave to infuse for 10 minutes.
4. Stir the tangerine and lemon juice into the infused liquid. Pour through a sieve into a jug. Pour into glass serving bowls or long-stemmed glasses leaving enough room for a layer of chocolate custard. Store in the fridge for several hours until set.
5. To make the chocolate custard, beat the eggs with the sugar in a large bowl until thick and pale. Stir in the dissolved cornflour.
6. Melt the chocolate in a double boiler (or in a bowl set over a pan of boiling water), stirring until smooth.
7. Pour the cream into a saucepan and add the seeds scraped from the vanilla pod. Bring to the boil, then pour onto the melted chocolate and mix well.
8. Pour a little of the cream and chocolate mixture onto the egg mixture and whisk.
9. Pour the remaining cream and chocolate into a saucepan pan with the egg mixture. Stir over gentle heat for about 2 minutes until thick enough to coat the back of the spoon (it is important to keep the pan moving so it doesn?t catch on the bottom).
10. Pass the mixture through a fine sieve, then cover and chill.
11. Spoon a layer of the chocolate custard over the tangerine jelly before serving.
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