Tangerine Posset

1: Soak the tangerines in 1 tbsp. of baking soda and water for 10 minutes, strain and wash.

2: Halve each tangerine, using the bottom half for rind bowls.

3: Carefully remove the flesh and squeeze out the juice; you will need 3 tbsp of juice.

4: Zest the tangerines for about 4 tbsp of zest.

5: Cut the vanilla bean in half.

6: Add coconut cream, honey, agar agar, vanilla bean, and tangerine into a saucepan. Whisk to combine thoroughly.

7: Place the saucepan over medium heat and bring to a boil. Reduce heat to a simmer.

8: Continue whisking for about 3 minutes until the mixture thickens.

9: Remove from heat and strain through a fine sieve into a clean bowl. Whisk in the tangerine juice.

10: Pour the mixture into hollowed-out tangerine skins or small dishes. Chill for at least 3 hours, or overnight.

11: Before serving, sprinkle coconut sugar over the surface and caramelize using a butane torch.

12: Sprinkle additional tangerine zest over the bruléed top.

13: Serve immediately, enjoying the contrast of warm caramelized sugar and cool posset.

14: Enjoy this elegant dessert perfect for special occasions.