Mandarin cream

Ingredients for 8 servings:

• 18 mandarins or clementines (juice only)
• 1 m.-sized lemon(s), only the juice
• 150 g marzipan, light
• 3 vanilla pods, cut lengthwise and scraped
• 2 tbsp cornstarch
• 4 eggs, fresh
• 100 g sugar
• 2 dl cream
• 50 g almond sticks
• 100 g sugar, for caramelizing
• 1 tbsp water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

Combine the tangerine juice, lemon juice, marzipan, vanilla pulp, cornstarch, eggs, and sugar in a pan and bring to a boil, stirring until it thickens slightly. Remove from the heat and continue stirring for 3 minutes. Strain the cream through a sieve into a bowl, cover, and chill in the refrigerator for about 2 hours. Whip the cream until stiff peaks form and mix well into the cream. Toast the almonds in a non-stick pan over medium heat until light brown, then place on a sheet of baking paper. Combine the sugar and water in the same pan and bring to a boil without stirring, but swirl the pan slightly, until a medium-brown caramel forms. Pour the caramel over the almonds and let cool. Serve the cream in bowls and garnish with the almond caramel.