Tangerine Bavarian

I have made this recipe since it first appeared in a magazine years ago. I don’t make it often because it is labor intensive but it is so worth it! Never failed to wow, perfect after a lovely meal. Light and fresh. Do not skip the candied rind or tangerine caramel each is important in the construction of the perfect bite!

• MalPat

• Pocono Manor,Pa

• 2/16/2020

This is very good but very rich with 8 yolks and rather mild in tangerine flavor, aside from labor intesive. If you would like to omit the sauce and the caramelized rind, here's a simpler version with more tangerine flavor: 3 cups of tangerine juice, 1 cup of sugar, 4 egg yolks, 1/2 tablespoon of finely grated tangerine rind, 2 1/2 envelopes (20 grams) gelatin and 1/2 cup softly mounted cream. Cook rind with the sugar-egg mixture. If you'd like a bit of a citrus bite, mix an extra 1/2 tsp or so of rind at the end along with the cream. Otherwise, the procedure and presentation of the bavaroise in this recipie work very well.

• Anonymous

• Gto., Mexico

• 1/31/2018

I wish the bavarian could be made without the sauce and peel but its not sweet enough. I couldnt taste the tangerine as much. Ill have to make the sauce and I didnt want to have as much sugar. The texture reminds me of a dim sum I made once.

• Anonymous

• Miami

• 10/23/2017

Wow! This was both an impressive and delicious dessert. I wouldn't make the candied peel again... it was a lot of work on top of an already labor intensive recipe. I made a few changes including using a gingersnap crust, used a tad more gelatin AND increased the filling recipe by 1/2 again as much as the springform pan I used was larger. I took this to a summer dinner party and EVERY guest had praises about it. IF you want to impress AND make a statement, this dessert will do it!! I wish there were more forks to use for rating!!

• sheilatmp2

• 5/1/2013

Licked the plate clean. This is my new fave dessert. It is light but can be made decadent. I made a salted dark chocolate sauce. Planning on experimenting with other fruits and sauces. If you skip the candied peel, it is much faster prep. Just awesome!

• TisReese

• Denver

• 1/17/2012

I have made this several times and it's excellent. I made it with tangerines, but also with blood oranges and regular oranges. My favorite was with blood oranges. Candied peel is not to be skipped, it's really wonderful and it adds a whole another dimension to the dessert. I always make a sauce too, but even without it it would still be a great dessert.

• Anonymous

• BOSTON, MA

• 8/23/2011

This recipe was unbelievably good. It was about 4 hours of hands-on work (not including chill time) to make the bavarian, the peel garnish and the sauce, but it was totally worth it. I used a 9" pan and didn't adjust the recipe and it was fine.

• juliamarta1

• Brooklyn, ny

• 1/30/2011

这个感恩节,我计划it again for xmas - this time in ramekins. Candied peel takes the longest and for flavour you could do without it but it adds the wow factor.

• Anonymous

• expat living in london

• 12/19/2009

I found this to be an exceptional recipe. If someone wanted a result that looked more like the picture I would suggest a little more gelatin. My end result could have been firmer for presentation purposes but everyone agreed it was one of the best desserts they had ever tasted.

• rkavander

• Ontario

• 1/1/2009

Made this twice during the winter, with great result. Looking at it now (late summer) to adjust with oranges for the tangerines, and garnishing with Amish peaches and raspberries.

• debdoubleu

• Vermont

• 8/23/2008

While time consuming, this dessert along with the caramel syrup and the candied peel are worth the effort. The caramel explodes with many nuances of flavor and the peel adds the the taste as well as the visual.

• EdSz1437

• Washington, DC

• 1/1/2008

Very good, light desert. I made this for Christmas dinner and had rave reviews. It is so different from what is usually on the menu for holiday deserts...it was a welcome change. The candied peel and syrup are WELL worth the effort. Especially the peel!!! It makes the cake.

• jhilderbrand

• Washington

• 12/31/2007

This recipe would get four forks for presentation -- it's impressive when you set the plated desserts before your dinner guests. Mine oohed and aahed. There were many compliments also as they ate it. The bavarian by itself is easy and quick. However, preparing the suggested accompaniments, which are what "make" the presentation, is time consuming. I will make it again, but with the candied tangerine peel and (to a lesser extent) the tangerine caramel sauce, it's too sweet for my taste. So I will cut the sugar in the bavarian itself in half. By the way, if your springform pan is 9" instead of 8" as called for, make 1 1/2 times the recipe. The height of the bavarian will be perfect and it will easily serve 12.

• marycorinne

• PA

• 12/24/2007

Delicious, light and festive. Worth the effort to make the candied tangerine peel, which adds crunch, and the tangerine caramel sauce, which adds a deeper flavour. It's going to be the dessert I make for Christmas this year.

• mel9000

• Montreal, Quebec, Canada

• 12/2/2007