Tangerine Cream Parfait

Steps to make

1. 1

   Grate tangerine zest

   5 min
   

   Grate 2 tablespoons peel from tangerines into zest.

2. 2

   Prepare tangerine gelatin

   10 min
   

   Working over a bowl, cut off the remaining peel and membrane around the tangerine and strain the segments through a strainer producing about 2 cups. Discard bits and reserve juice.

4. 3

   Prepare tangerine gelatin

   2 min
   

   In a 3- to 4-quart pan over medium-high heat, add sugar, gelatin, grated tangerine peel, and 1 cup tangerine juice and stir until combined and simmering. Remove from heat.

5. 4

   Combine egg yolks and tangerine juice

   5 min
   

   In a separate bowl beat remaining tangerine juice with the egg yolks until well combined. Add mixture into pan, and stir over medium-low heat for 5 minutes.

6. 5

   Add sour cream

   3 min
   

   Remove from heat and fold in the sour cream.

7. 6

   Rest

   10 min
   

   Place pan over a bowl of ice water, stirring often for about 10 minutes until mixture just begins to thicken.

8. 7

   Chill

   2h
   

   Cover bowl with plastic wrap and refrigerate for at least 1½ - 24 hours, to chill and set.

9. 8

   Serve

   5 min
   

   To serve, place 2 tablespoons tangerine segments into 12-oz serving glasses. Gently stir the chilled cream mixture and add about ⅓ cup over the segments. Repeat to create a few layers per serving. Enjoy!