A tangerine mousse enclosed
in thin sheets of chocolate.
1/2 cup ground almonds
5 tablespoons sugar
3 1/2 tablespoons all purpose flour
1/4 teaspoon cream of tartar
2 teaspoon sugar
1/3 cup sliced almonds
2 teaspoons unflavored gelatin
2 teaspoons Tangerine liqueur or Grand Marnier
1 1/2 cups orange
marmalade or tangerine marmalade
2 cups whipping cream
1 11-ounce can
mandarin orange segments, drained
3 ounces semisweet chocolate, melted
Preheat oven at 375 degrees. Line a 12-by 6-inch baking sheet
with parchment paper. In a bowl, combine the ground almonds, sugar, and flour.
Beat egg whites with cream of tartar to form soft peaks. Add sugar and beat
until stiff by not dry. Add milk and beat 30 seconds. Fold in the almond
mixture. Spread evenly over prepared pan. Bake 15 to 20 min. Cool in pan.
Dissolve gelatin in liqueur. Simmer
marmalade in a saucepan. Remove from heat. Stir in gelatin. Cool at room
temperature stirring occasionally. Cut two 12 by 3-inch rectangles from pastry;
discard parchment. Place one layer in bottom of 12 by 3-by 31/2inch rectangular
mold with removable sides or fashion a mold out of cardboard, lined with foil.
Beat cream until firm. Fold into the cooled marmalade mixture. Spoon half of
mousse into mold. Top with second pastry layer almond side down. Spoon
remaining mousse into mold. Smooth surface. Refrigerate 2 hours. (can be
prepared 1 day ahead).
Drain orange sections on paper towels.
12 by 3-inch and two 3 by 31/2-inch strips of wax paper. Remove pan sides to
unmold the cake.
Coating sides of cake with chocolate:
teaspoons chocolate down center of 12 inch paper strips. Spread chocolate
evenly over paper with spatula. Immediately press chocolate gently against long
side of mousse; do not remove paper.
Repeat with remaining large paper
strip. Drizzle 1 teaspoon chocolate down center of each 3-inch paper strips.
Spread chocolate evenly over paper. Immediately press against short sides of
dessert. Do not remove paper. Overlap mandarin segments in one row down the
center of mousse. Spoon remaining chocolate into parchment cone with small
opening. Drizzle chocolate over mandarins. Refrigerate dessert 30 min. Remove
paper. Serve chilled.