Tangerine Bavarian Cream with Salted Dark Chocolate Sauce

This is our  new favorite dessert in the house. I am planning on making peppermint, strawberry, and rum versions in the very near future. This is gluten-free, of course, and low calorie! I found this recipe while looking for ways to use up the basket of citrus fruit my family sent from Florida, but tweaked it quite a bit and was overjoyed when it turned out perfectly!

• for pie:
• about 6 tangerines - I only had 5 so I threw in an orange. Whatever gets you to 1 1/4 cups juice.
• 1 envelope unflavored gelatin (1/4 ounce)
• 8 large egg yolks
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 cup chilled half & half
• cooking spray

for sauce:

1 1/2 cups dark chocolate morsels, chips, or just broken up dark chocolate bars

1/2 can fat-free evaporated milk

1/2 tsp salt (or more to taste)

***Ideally, make this a day ahead or the morning of when you are planning to serve it.***

• equipment: springform pan, zester, small bowl, whisk, medium sauce pan, two medium bowls, ice, beater, double boiler

Lightly oil pan wit cooking spray.

Grate enough zest from tangerines to measure 1 teaspoon, then juice tangerines.

Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl (flat and wide works best) 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.

Just before serving, heat chocolate, salt, and evaporated milk in a double boiler over medium, stirring until smooth. Slice pie, plate, and drizzle sauce as shown.

<--After popping off the spring form pan rim.

 <--Nom.