The amount of the icing sugar varies according to the acidity of the fruit and the sweetness of the poaching-syrup.
Combine with the purée an equal quantity of very stiffly whipped cream; set the preparation in the shape of a dome in a timbale: decorate its surface, by means of a piping-bag, with Chantilly cream, and serve very cold.
Tangerines (Mandarines).
[2687—MANDARINES ALMINA]
Cut a slice of the rind from the stem-end of the tangerines by means of a round, even cutter, one inch in diameter. Then empty them, and fill the rinds with a preparation of Bavarois with violets, combined with crumbled lady’s-finger biscuits, sprinkled with Maraschino. Close the tangerines with the slice cut off at the start; let them set in a cool place, and, at the last moment, lay them on a dish covered with a folded napkin.
[2688—MANDARINES A LA CRÈME]
Empty the tangerines, and fill their peels with a somewhat thick tangerine Bavarois preparation, combined with a third of its bulk of fresh, raw cream.
Place them in ice until they have to be served; dish them as directed in the preceding recipe.
[2689—MANDARINES EN SURPRISE]
Proceed as for the oranges, but for the orange ice substitute tangerine jelly.