Tangerine Bavarian - unflavored gelatin

Method

• Remove side of spring form pan and invert bottom, then reattach side.
• Lightly oil pan.
• Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
• Whisk together yolks, sugar, lemon juice, and remaining cup tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer.
• Remove from heat, then whisk in gelatin mixture until completely dissolved.
• Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites.
• Remove from ice bath.
• In another bowl, beat cream with zest until it just holds soft peaks.
• Stir one third of whipped cream into yolk mixture to lighten, and then fold in remaining cream gently.
• Spoon into spring form pan, and chill until set.