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INGREDIENTS 2 cups whipping cream 2 Tablespoons powdered sugar (optional) 1 teaspoon vanilla extract (optional) 1/2 cup chilled tangerine syrup 2 Tablespoons tangerine zest for garnish DIRECTIONS Whip cream to stiff peaks, adding sugar and vanilla, if desired. Gently fold tangerine syrup into whipped cream, leaving a few visible streaks of orange and white. Serve in chilled dessert dishes or as a topping. Garnish with a sprinkle of zest. Cover and refrigerate leftovers. LEFTOVER RECIPE: Freeze in paper cups with a stick in the center. Peel off cup to serve. Copyright © 2013 Stefanie Samara Hamblen |
