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1
1/2 CUPS
T.G. Lee buttermilk
1/2 TABLESPOON
unflavored powdered gelatin
3/4 CUP
sugar
2 EGGS
separated, plus 1 egg white
1/4 CUP
frozen tangerine or orange juice
concentrate, thawed
2 TANGERINES
for garnish
Put
1 cup of the T.G. Lee buttermilk, the gelatin, 1/4 cup
of the sugar and egg yolks into a small, heavy-bottomed
saucepan over low heat. Cook the mixture, stirring constantly
with a wooden spoon, until it is thick enough to coat
the back of the spoon - six to eight minutes. (Do not
let the mixture come to a boil or it will curdle.) Divide
the mixture between two bowls. Whisk the remaining 1/2
cup of T.G. Lee buttermilk into one of the bowls; whisk
the tangerine or orange juice concentrate into the other.
Set both bowls aside at room temperature.
Make
Italian meringue. First, pour egg whites into a deep
bowl. Then set up an electric mixer; you will need to
start beating the egg whites as soon as the sugar is
ready.
Heat
remaining 1/2 cup of sugar with 1/4 cup of water in
a small, heavy-bottomed saucepan over medium-high heat.
Boil the mixture until the bubbles rise to the surface
in a random pattern, indicating that the water has nearly
evaporated and the sugar itself is beginning to cook.
With a small spoon, drop a bit of the sugar into a bowl
filled with ice water. If the sugar dissolves immediately,
continue cooking. When the sugar dropped into the water
can be rolled between your fingers into a supple ball,
start the mixer.
Begin
beating the egg whites at high speed. Pour the sugar
into the bowl in a very thin, steady stream. When all
the sugar has been incorporated, decrease the speed
to medium; continue beating until the egg whites are
glossy, have formed stiff peaks and have cooled to room
temperature. Increase the speed to high and beat the
meringue for one minute more.
Mix
about 1/2 cup of the meringue into each of the buttermilk
mixtures to lighten them. Fold half of the remaining
meringue into each mixture.
Spoon
the mixture containing the extra buttermilk into eight
glasses and top it with the tangerine mixture. Refrigerate
the parfaits for at least 30 minutes. For the garnish,
segment the two tangerines. Just before serving, garnish
each portion with tangerine segments.
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