Chef Didier from La Marianna restaurant in Bergamo suggests this dessert.
Total time:40 minutes
- 500 gr egg yolks
- 500 gr granulated sugar
- 1 l. fresh cream
- Green tangerine essential oil
Whip the cream in a mixing bowl, then put it in the fridge.
Whip the egg yolks in a stand mixer at high speed.
Pour the sugar in a small pan and cover it with water (1 cm approx.) and bring it to a boil.
When the sugar reaches 121°C, pour it in a thin stream over the egg yolks and decrease the speed to medium until it is almost cold; then add 7 drops of green tangerine essential oil, as a start.
When the mixture is cold, gently mix it with the whipped cream.
If the flavor is too weak, add more tangerine oil drops—one drop at a time, mixing well between one drop and the other.
Pour the mixture into the molds and let it thicken in the freezer for 24 hours.