- Stand Mixer (for mixing batter and other components efficiently)
- Immersion Blender (useful for pureeing or mixing ingredients that are not easily handled by hand)
- Silicone Baking Mat (ideal for rolling out dough without sticking)
- Pie Dish (9-inch) (Typical size for a Bavarian dessert pie or cake pan)
- Rubber Spatula (Essential for mixing ingredients thoroughly and scraping bowls cleanly)
- Measuring Cups & Spoons Set (Accurate measurements are key in baking; handy for all stages of preparation)
- Citrus Zester or Microplane (For zesting the tangerines, which could add flavor to the dessert's filling)
- Digital Kitchen Scale (Useful if precise measurements are needed, especially when baking with fruits like tangerines)
- Pie Weights (optional - For blind baking the crust in a crust-based version of this dessert)
- Mixing Bowls Set (various sizes) (Necessary for preparing different ingredients that might be part of the recipe)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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