This Tangerine-Clementine Gelée with Sauternes Syrup is a delicate and delight dessert.
Tangerine-Clementine Gelée with Sauternes Syrup
Makes 12 servings
- 2 envelopes unflavored gelatin
- 1 cup cold Sauternes*, divided
- 1/2 cup fresh tangerine juice
- 1/2 cup fresh clementine juice
- 1/4 cup sugar
- Garnish: corn shoots† and Candied Clementine Slices (recipe follows)
- Sauternes Syrup (recipe follows)
- In a medium bowl, sprinkle gelatin over 1/2 cup Sauternes. Allow gelatin to soften for 1 minute. In a small saucepan, combine the remaining Sauternes, tangerine juice, clementine juice, and sugar. Bring to a boil; remove from heat, and strain.
- Add the Sauternes-juice mixture to the cold gelatin mixture, and whisk to dissolve gelatin. Pour the mixture into a 12-cup silicone cupcake pan. Refrigerate until firm, about 3 hours.
- To serve, gently unmold gelée by carefully loosening edges of gelatin with a paring knife dipped in warm water. Invert onto a platter or individual plate. Garnish with corn shoots and Candied Clementine Slices, if desired. Serve with Sauternes Citrus Syrup.
- *Sauternes is a French dessert wine.
- †Corn shoots are the early sprouts of corn. They are available at specialty foods stores, some supermarkets, and many farmers’ markets.
Candied Clementine Slices
Makes about 24
- 6 clementines, cut into 1/4-inch-thick slices
- 4 cups cold water, divided
- 3 cups sugar
- Preheat oven to 250˚. Line a baking sheet with parchment paper; top with a wire rack; set aside. Place clementine slices in a large saucepan, and cover with 2 cups cold water; bring to a simmer over medium heat. Simmer for 6 minutes without stirring. Drain oranges.
- Return oranges to saucepan; evenly distribute the sugar over the slices, then add remaining water. Simmer over medium-low heat for 15 minutes. Gently remove oranges from sugar water, and place them on the wire rack on the prepared baking sheet. Bake for 30 minutes.
- Remove from oven; turn orange slices over, and allow to dry on the rack for at least 2 hours.
- Stored in an airtight container, Candied Clementine Slices will keep for up to 1 week.
Makes 1 cup
- 1 cup Sauternes
- 1 cup sugar
- 1/2 vanilla bean, spilt lengthwise and scraped, seeds reserved
- 3 strips orange zest
- 1 star anise
- 1 whole clove
- 1 allspice berry
- 1 cinnamon stick
- In a small saucepan over medium-high heat, combine the Sauternes, sugar, seeds from the vanilla bean, orange zest, anise, clove, allspice berry, and cinnamon stick. Simmer for 5 minutes. Remove from heat, and cool to room temperature before serving.
- Refrigerated in an airtight container, Sauternes Syrup will keep for up to 1 week.