8 tangerines with the membranes removed and separated into segments
unsalted butter for greasing
1/2 cup water
2 envelopes white gelatin without flavor
2 cups dry sparkling wine
1/2 cup strained tangerine juice
1/2 cup granulated sugar
For the cream
2 large eggs
1/3 cup granulated sugar
1/3 cup dry sparkling wine
Fresh mint leaves for garnish
8 tangerines with the membranes removed and separated into segments
unsalted butter for greasing
1/2 cup water
2 envelopes white gelatin without flavor
2 cups dry sparkling wine
1/2 cup strained tangerine juice
1/2 cup granulated sugar
For the cream
2 large eggs
1/3 cup granulated sugar
1/3 cup dry sparkling wine
Fresh mint leaves for garnish
Grease eight 8cm-diameter mold with unsalted butter and set aside
Soak gelatin in cold water for five minutes, then dissolve over low heat in a bain-marie and reserve
Combine wine, tangerine juice, sugar, and dissolved gelatin in a bowl
Mix well
Distribute among the molds and refrigerate for four hours or until firm
Prepare the cream
In a stand mixer, beat eggs and granulated sugar for five minutes or until light and fluffy
Transfer to a refrigerator and reserve
Heat wine in a saucepan over low heat until warm
Gradually add to egg mixture while mixing constantly, until smooth and creamy
Heat for 20 minutes or until thickened
Let cool and refrigerate
Unmold gelatin and serve with spoonfuls of whipped cream zabaione, garnished with fresh mint leaves.
