Tangerine Lemon Mousseline Recipes

Steps:

• Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
• Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

Steps:

• Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
• Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
• Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Steps:

• For the filling Warm a saute pan with a small amount of olive oil. Take the diced shrimp, finely diced elbow lobster meat, and diced sea scallop, and sear lightly. Remove the remaining lobster meat from the shell and cut into 1 1/2-inch pieces. Reserve this lobster meat and the whole shrimp and scallops in the refrigerator. Add the diced vegetables and saute for 1 minute. Deglaze with the vermouth. Bring the ingredients to boil and simmer for 1 minute. Strain, reserving the seafood and vegetables and the liquid separately. Return the liquid to the saute pan. Add the heavy cream and a small amount of beurre-manie, and bring to a boil. Add back the seafood and vegetable mixture. Season with salt, pepper, cayenne pepper, lemon juice, and the chopped tarragon. Set aside.
• For the Fish Mousse: Put the chopped fish in a food processor and run it at high speed until the fish has a very tight consistency. Now add the egg while the machine is running and then the heavy cream. Run until the fish mousse has a shiny and bright consistency. Add salt, pepper and cayenne pepper for seasoning, set in cool place.
• Butter 6 small stainless steel cups, 1 1/2-inch diameter and approximately 2 inches deep. Take a small amount of fish mousse in pastry bag with a small opening, and coat the bottom and the inner sides of the buttered cup with a thin layer of the fish mousse repeat 5 more times with the remaining cups. Now take the seafood filling and fill up almost to the very top of the cup. Take a small amount of fish mousse and cover the opening with it. Set aside.
• Assembly: Preheat oven to 450 degrees F. Fill a roasting pan that will fit all 6 molds in it, halfway with hot water. Place the molds in the water and place in the oven. Bake for approximately 8 to 10 minutes.
• While timbale is baking, warm a frying pan, add a small amount of extra-virgin olive oil and quickly saute the reserved shrimp, scallops, and lobster. Place warm sauerkraut in center of warmed plates, set the seafood around it, garnish with the diced tomatoes and cooked vegetable pearls. Place the fish mousse timbales upside down in the center of the sauerkraut, remove the stainless steel cup. Garnish with caviar and quail eggs. Mix the champagne sauce and spoon it around the seafood. Finish with chervil and chopped chives. Serve immediately.
• In a small bowl, mix together the butter and flour until they are well combined and a paste is formed.
• Sweat the diced onions in small amount of butter without giving color. Set the sauerkraut atop and add the Champagne, water, bouquet garni, bay leaf, juniper berries and seasoning. Cook on low heat for approximately 15 minutes. Set aside in warm place.
• Sweat the shallots with the peppercorns in a small amount of butter in a saute pan, without giving any color to the shallots. Deglaze with the vermouth and the champagne. Add the parsley stems and reduce down to 1/3. Add the chicken or fish stock, and reduce down again to 1/3. Now add the heavy cream and mix in the butter. Simmer the sauce for 1 minute and season with salt, pepper, cayenne pepper and lemon juice. Set aside in warm place.

Steps:

• To make the lemon mousseline cake:
• Put the egg yolks, sugar, grated lemon rind, and vanilla in a bowl, and mix well with a whisk until smooth and thick. Add the potato starch and flour, and mix with a whisk.
• Preheat the oven to 350 degrees. In another bowl, beat the egg whites until firm. Add about one-third of the egg whites to the egg-yolk mixture, and mix with a whisk to lighten the batter. Fold the remainder of the egg whites into the batter. Pour the batter into a buttered 9-inch springform pan.
• Bake on a cookie sheet in the 350-degree oven for approximately 35 minutes. The cake should be nice and puffy as it comes out of the oven. Let cool in the pan in a warm place. The cake will shrink slightly but remain moist and spongy inside.
• Prepare the base of the volcano surprise:
• Butter the center of a round ovenproof platter and slice the cake horizontally into four layers. Place one of the cake slices on the buttered platter. Spoon the ice cream onto the cake slice, mounding it in the center, and smooth with a spatula.
• Cover the top of the ice-cream mound completely with cake, breaking the remaining slices of cake into large pieces, as needed, to make them fit snugly and over the filling entirely. (Any leftover cake can be frozen for future use.) Sprinkle the cognac over the cake. At this point, the dessert can be placed in the freezer while you prepare the rest of it.
• For the soufflé mixture:
• In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until firm. Meanwhile, mix the egg yolks and the vanilla in a separate bowl with a fork just until blended. When the egg whites are firm, add the sugar fairly quickly, and continue beating with the whisk for another 15 to 20 seconds to incorporate it. Gently fold the egg yolks into th egg whites with a spatula. Spoon some of the souffé mixture on top of the ice-cream cake, and smooth and round it into a conical shape.
• Preheat the oven to 400 degrees. You should have approximately a 1-inch thickness of the soufflé mixture on the cake, with the soufflé higher in the center. Spoon the rest of the soufflé mixture into a pastry bag fitted with a fluted tip, and make a spiral decoration all around the bottom of the volcano. Continue decorating the cake as you like with the remainder of the soufflé mixture.
• Embed the hollowed-out half-lemon shell in the center of the top of the volcano. Work quickly, so the ice cream and the soufflé coating remain firm. Bake in the 400-degree oven for 12 to 15 minutes. The outside of the cake should be nicely browned, and it should be just set inside.

Steps:

• Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
• Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
• Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
• Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.