Cold Jacques

The little story… “Cold Jacques” is an invention of the Marquise d’Acheul from the time of her liaison with the elegant Lieutenant Jacques de Saint-Jacques, who because of his cold feet was appreciated by the Parisian ladies only during the summer. The Marquise used to say ‘Blue-eyed lovers only in the months without r! Because frogs and aristocrats rarely have warm feet’.

From the tangerines cut a lid about three cm in diameter small, fish out the pulp with a plastic spoon, grind in a hand blender or with the blender stick, then pass through a sieve. Measure out the required mass.

Make sugar and water in a saucepan five min, then cool. When cool, stir in the juice of one lemon and Cointreau, and finally the pulp, and freeze the mixture in an ice cream maker.

Fill the empty tangerine shells with the egg mixture and place in the freezer on the spot.

Half an hour before serving, remove the tangerines, dip them briefly in cold water and freeze over again.

Without ice maker:

Scoop out the tangerines, squeeze juice from the pulp. Mix the measured amount of tangerine juice with the juice of one lemon and let the sugar melt in it. Whip the cream until stiff and fold it in. Divide the amount evenly among the empty tangerine peels, set in the freezer. Serve as in the recipe above.

Tip: can also be made with small

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