Name: Tangerine Bavarian
Cook time: 25 min
Total time: 4 1/2 hr (includes chilling)
Yield: Makes 8 servings
Ingredients: 6 tight-skinned tangerines; 1 (1/4-ounces) envelope unflavored gelatin; 8 large egg yolks; 1/4 cup sugar; 1 tablespoon fresh lemon juice; 1 cup chilled heavy cream; Equipment: an 8-inch springform pan; Accompaniment:s: tangerine caramel sauce and candied tangerine peel

Image may contain Saucer Pottery Food Dish and Meal

Tangerine BavarianRoland Bello

Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness—like three fruits in one. And this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.