Best Tangerine Serrano Frozen Treats Recipes

TANGERINE MARMALADE

Steps:

• Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
• Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

TANGERINE SEMIFREDDO (FROZEN TANGERINE SOUFFLE)

Steps:

• To form a collar, cut a sheet of waxed paper, aluminum foil or parchment that's long enough to fit around a 1qt souffle dish. Fold it in quarters lengthwise to make a ribbon about 3" wide. Wrap the collar around the top of the souffle, and tape the ends together. The collar should extend about 2" above the rim of the dish; secure with tape and/or a rubber band, and place in the freezer to chill.
• Zest the tangerines with a fine grater/microplane to make about 1t zest (or more to taste) and juice the tangerines, until you have 1/2c of juice. In a small saucepan, combine the zest and juice, and warm over low heat. Add gelatin and stir until it dissolves, then add vanilla extract. Place the saucepan in a bowl of cold water until the mixture thickens into a jelly (or place in a bowl of ice water if your kitchen is warm, or if you live in a hot climate). Set aside.
• Bring a small stockpot of water to a simmer. Mix egg yolks & sugar in a medium metal or glass mixing bowl, and place over the simmering water (being careful not to let the bottom of the bowl touch the water). Immediately start whisking the egg yolks and continue until they are pale, and have approximately doubled in volume. You'll know the sugar has melted when you rub a little of the mixture between your fingers, and you don't feel any grit from the sugar.
• When the yolks have doubled in volume, whisk in the thickened, cooled tangerine juice, and continue whisking and scraping until the entire mixture has cooled further (a few minutes). It should be thick and sticky. Set aside.
• In a medium bowl, beat egg whites to stiff peaks; set aside (I stowed them in the fridge). In a large bowl, beat heavy cream to soft peaks; set aside. Spoon half of the egg whites into the cooled egg yolk mixture, and stir until its color becomes lighter. Add remaining egg whites to the large bowl of whipped cream, and add the tangerine mixture on top. Gently fold them all together to make a uniform mixture.
• Gently spoon the mixture into the chilled souffle dish. It should come about halfway up the paper collar, but if not, it will still taste and look good (my dish was slightly bigger, and it turned out great). Freeze until firm, about 4hrs. If you freeze it overnight, transfer it to the fridge for at least 1hr so it can soften before serving. However, ours froze for six hours, and 20 minutes in the fridge wasn't enough for it to thaw as much as we would have liked (so use your best judgement).
• When ready to serve, if desired, sprinkle with pistachios, and carefully remove the collar. Cut into sectons with a very sharp knife, and carefully remove with a small offset spatula.
• If you make this in advance and it will be in the freezer for more than 4hrs, once it freezes, cover it with plastic wrap and gently press the wrap against the surface of the dish.

DIVINE DIVINITY

Steps:

• In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
• In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
• Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.

PINKIES CHOCOLATE LUNCH BOX TREATS

Steps:

• For the tinted coconut: Place the coconut in a mason jar or zip-top bag. Add 3 to 5 drops of food coloring, one drop at a time. Shake until it is completely covered and the desired color is evenly distributed.
• For the cupcakes: Position an oven rack in the lower third of the oven and preheat the oven to 350 degrees F. Line 18 cupcake cups with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking soda and sea salt. Let the mixer run on low for 2 to 3 minutes to incorporate air without sifting.
• Meanwhile, place the chocolate in a medium bowl, and pour the hot coffee and vanilla extract over the chocolate. Let the chocolate and coffee mixture stand for about 2 minutes to melt the chocolate, then stir until smooth. Set aside.
• In another medium bowl, whisk the oil and eggs together quickly so that they combine thoroughly. They will be thick and satiny, and light in color. Whisk in the sour cream but leave some visible streaks of white, being careful not to over mix. Pour in the melted chocolate mixture and mix until just combined. Add the chocolate and sour cream mixture to the dry ingredients in the mixing bowl fitted with the paddle attachment and mix on medium speed adding in thirds until just combined, 1 to 2 minutes.
• Remove the bowl from the mixer and incorporate with a rubber spatula any ingredients that may be hiding at the bottom of the bowl. The batter will be very wet and chocolaty, so it helps to transfer the batter into a liquid measuring cup to make it easier to pour.
• Pour the batter into the prepared cupcake pan, filling each baking cup about two-thirds full. Refill the measuring cup as needed and repeat until all of the cupcake cups are filled. Bake the cupcakes until a cake tester inserted in the center comes out clean, 20 to 25 minutes. Set aside to cool for at least 20 minutes. Once the cupcakes are cooled, remove them from the paper liners.
• For the creamy coconut buttercream frosting: Combine the flour, 1/2 cup of the milk and vanilla extract in a small saucepan, and whisk until incorporated. Over medium heat, gradually add the remaining 1 1/2 cups milk and whisk constantly. Continue to cook the mixture until it comes to a low boil. Reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to burp, 2 to 3 minutes.
• Remove the mixture from the heat and transfer it to a small heat-proof bowl to cool. Stir the mixture occasionally as it continues to cool to keep it lump free. If you do get few lumps, don't worry, you can whisk the mixture to dissolve the lumps, or pass the mixture through a mesh sieve to get a completely smooth consistency. Set the mixture aside to cool to room temperature.
• In a stand mixer or with an electric mixer fitted with the whisk attachment, whip the butter on medium speed until it is soft and creamy, 2 to 3 minutes. Gradually add in the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Gradually add in the cooled milk mixture and increase the mixer to medium-high speed and whip until the frosting is light and fluffy, scraping down the bottom and sides of the bowl with a rubber spatula to make sure the frosting is thoroughly mixed. The frosting can be stored in an airtight container at room temperature for up to 2 days.
• To assemble the cupcakes: Use an apple corer or a paring knife to scoop out a hole in the middle of the cupcake about 1 inch deep. (The extra cake is yours for the snacking.) Fill a pastry bag fitted with a 1/2-inch pastry tip with the buttercream frosting and fill the hole of each cupcake with frosting. Frost the cupcakes all over with the frosting. Place the coconut in a small bowl. Roll the frosted cupcakes in the tinted coconut and decorate with Crystallized Flowers, if desired. Store the cupcakes in an airtight container for up to 2 days.
• Dilute the meringue powder with 4 tablespoons warm water.
• Pick some pesticide free, fresh. fully opened edible flowers such as Johnny-jump-ups, pansies, violets, marigolds and roses. Gently give the flowers a water bath in a small bowl of water with a pinch of salt. Next, dunk them in a bowl filled with ice cubes to perk the petals up. Gently remove the flowers and set aside to air dry on paper towels.
• Working over a small bowl, apply a thin layer of the meringue powder mixture with the paint brush. Sprinkle the sugar over the flowers shaking off the excess. Use the tweezers to make sure the delicate flower is completely covered with sugar. Set aside to dry in a cool dry place for 2 to 4 hours. The flowers will take a bit longer to dry in humid weather. Store the dry flowers in an airtight container for up to 6 months.

FROZEN PINEAPPLE TREAT

Steps:

• Slice the pineapple in half lengthwise, leaving the greens attached. Use a paring knife to cut away the fruit and core from both halves of the pineapple, leaving a thin border of fruit intact to make 2 pineapple boats. Cut the fruit into chunks and set aside. Place the pineapple boats in the freezer until you are ready to serve.
• Peel the banana and cut into chunks. Place the pineapple and banana chunks on a parchment-lined baking sheet or dish and freeze until frozen, about 4 hours.
• In the bowl of a food processor, combine the frozen fruit and cream of coconut. Pulse until the mixture forms a thick paste, about 3 minutes. Gradually drizzle in 1/2 cup water, pulsing, until the consistency of soft serve is reached.
• Scoop the soft serve into the frozen pineapple halves and garnish each with maraschino cherries and a small bottle of rum if desired. Serve immediately.