- 8 or 9 Minneola tangelos or medium tangerines
- ½ cup plus 1 tablespoon sugar
- 2 1/2-ounce packages powdered gelatin
- 2 cups heavy cream
- 1 9-inch pate sucree tart shell, fully baked (recipe below)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
417 calories; 27 grams fat; 14 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 10 grams protein; 81 milligrams cholesterol; 144 milligrams sodium
8 to 10 servings
- Grate the fruit peel on the second-finest blade of a box grater. Then, juice the fruit, yielding 2 1/2 cups of juice.
- Place 3/4 cup of the juice, all but 1 teaspoon of the rind, and the sugar in a small saucepan. Sprinkle the gelatin over the juice, and allow to sit for 1 to 2 minutes, or until the gelatin is no longer white. Over medium heat, bring the liquid just to a simmer. Lower heat slightly, and cook, stirring, for 5 minutes.
- Strain the juice and gelatin mixture into a medium stainless-steel bowl over a larger bowl filled with ice and water. Stir in the remaining juice; whisk to combine. Stirring from time to time with a rubber spatula, allow the gelatin to become firm, but not completely set. This process should take about 20 to 25 minutes.
- Meanwhile, whip the heavy cream to medium peaks.
- When the gelatin is firm, beat it slightly with a wire whisk to lighten. Beat in 1 1/2 cups of the whipped cream with a rubber spatula until fully combined, but not over-mixed.
- Smooth into the prepared tart shell, mounding slightly toward the center. Top with additional whipped cream, saving 1/2 cup for garnish if desired. Sprinkle the reserved teaspoon of zest over the top.
- Refrigerate for 1 to 2 hours, or until set.