Tangerine Cream Puffs

Melt the butter in a mixer bowl, then beat the egg yolks until well mixed

Slowly add the scalded milk to the egg yolk mixture, beating constantly

Add the ricotta cheese and orange zest, beating until smooth (approximately 3 minutes)

Transfer to a small saucepan

Heat over medium heat in a water bath, whisking in 1/2 cup confectioner's sugar and salt

Continue whisking until thickened (approximately 10 minutes)

Remove from heat and reserve

In another saucepan, sprinkle the gelatin over the tangerine juice, stirring with a spoon

Let it hydrate for about 5 minutes

Add the hydrated gelatin to the ricotta mixture, whipping until smooth

Whisk in the liqueur and lemon juice

Place the saucepan in an ice bath, whisking occasionally, until thickened (approximately 30 minutes). Reserve

In a separate mixer bowl, whip the heavy cream until stiff peaks form. Reserve

In another mixer bowl, beat the egg whites until stiff peaks form

Add the remaining confectioner's sugar and beat until firm (approximately 2 minutes). Reserve

Melt the butter in a mixer bowl, then whip the tangerine mixture until smooth

Whisk in the whipped cream and beaten egg whites. Reserve

Wrap the top of a 15 cm diameter soufflé dish with parchment paper

Fold the reserved mixture into the soufflé dish

Refrigerate until firm (approximately 4 hours)

Prepare the glaze: In a medium-sized refrigerator bowl, whisk together the egg yolks and confectioner's sugar

Cook over medium heat in a water bath, whisking with an electric mixer, until thickened (approximately 8 minutes)

Remove from heat

Whisk in 2 tablespoons of liqueur

Immediately, place the refrigerator bowl into an ice bath, whisking occasionally, to cool and thicken

Reserve in the refrigerator

In a separate mixer bowl, whip the heavy cream until slightly thickened (approximately 1 minute)

Add to the reserved glaze mixture, whisking well.