This lovely mandarin cream pots recipe captures the delicate scent of the fruit.
2 large mandarins, or 2 tangelos
½ cup Light Sugar Syrup (search for ‘sugar syrup’ in the Cook’s Companion App)
2 cups cream
1 tablespoon Mandarin Napoleon liqueur
½ cup castor sugar
2 egg yolks
Remove zest from mandarins with a vegetable peeler and cut into fine julienne. Put into a saucepan of cold water and bring to a boil. Repeat this process. Drain, then simmer zest in sugar syrup for 5 minutes. Drain. Add zest to cream and slowly bring to scalding point in wiped-out saucepan. Cover and set aside to infuse.
Preheat oven to 160ºC. Juice mandarins and measure. You need ⅓ cup. Whisk juice, liqueur, sugar, eggs and egg yolks together. Whisk in cooled cream. Strain, pressing well to extract every drop of flavour from zest. Pour mixture into 6 x 100 ml porcelain moulds and stand in a baking dish lined with a tea towel. Pour in hot water to come halfway up sides of moulds and bake for 20 minutes until just set. Allow to rest a few minutes in the water bath, then remove and cool completely.
When serving, float a little mandarin liqueur on each cream pot for a very extravagant effect.