Tangerines in spicy syrup, zabaglione with white Floc de Gascogne

 

serves 6 :

• Tangerines : 12
• Syrup :
  • Water : 1 pint
  • Sugar : ½ lb
  • Vanilla pods : 1
  • Cinnammon sticks : 2
  • Aniseed stars : 1
• ZABAGLIONE :
  • Egg yolks : 3
  • Sugar : 3 ½ oz
  • White Floc de Gascogne : ¼ pint

RECIPE :

For the tangerines in syrup :
In a saucepan , pour the water, sugar , grated vanilla pod and spices. Bring all to the boil then turn the heat down and let it reduce slightly.
Take the zest of a tangerine and reserve the peel, which you will use for decoration. Separate the segments. Put them in the spicy syrup and cook for 5 minutes.
Turn off the heat and leave to infuse.

FOR THE ZABAGLIONE
Put some water on to boil to prepare the bain-marie.
Separate the whites from the yolks.
Pour the yolks into a bowl and add the sugar. Whisk together until it turns white. Then add the Floc de Gascogne, and place the mixing bowl in the bain-marie, whisking it continually.
After a few minutes the mixture will start to become frothy. Stop whisking when the zabaglione becomes a smooth foam.

To decorate
Place the drained tangerines in a serving dish. Coat them with the zabaglione.
Decorate the dish with the peel saved.

THE CHEF 'S EXTRA TOUCH
Add a pinch of flour to the zabaglione at the same time as the Floc de Gascogne, which will help it to thicken and give you a better chance of succeeding in the preparation of the recipe.