TANGERINE BAVARIAN

Steps:

• Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
• Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
• 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 (do not let boil). 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.
• Meanwhile, beat cream with zest until it just holds soft peaks.
• Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into springform pan and chill until set, at least 4 hours and up to 24.