Tangerine Bavarois with Tangerine Syrup

1

Place the water in a small saucepan and add the gelatin, stirring constantly until dissolved

Let it hydrate for five minutes

Put it on low heat in a bain-marie, stirring until the gelatin is fully dissolved

2

Remove from heat

Mix the sugar with the tangerine juice, gelatin, and heavy cream until smooth

Pour into the greased bowl, cover with plastic wrap, and refrigerate until firm

Syrup

1

In a small saucepan, combine the sugar, cornstarch, and tangerine juice

Stir well and bring to low heat, stirring constantly until it thickens slightly

2

Remove from heat and let cool

Add the segmented tangerines and muscatel wine, and refrigerate for two hours

Unmold the gelatin onto a plate, and drizzle with the syrup.