- 2/3 cup sugar
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 1/2 cups freshly squeezed tangerine juice, strained
- 1 teaspoon freshly squeezed lemon juice
- Pinch of salt
- 1/4 cup plus 2 tablespoons sugar
- Fill a large bowl with ice water and set a metal bowl in it. In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring to dissolve the sugar. Cook undisturbed until a deep-amber caramel forms, about 6 minutes. Remove the saucepan from the heat and add the cream and salt. Stir until the caramel cream is smooth, about 2 minutes. Scrape the cream into the metal bowl in the ice water bath and let cool, then refrigerate the cream until very cold, at least 3 hours or overnight.
- In a heatproof measuring cup, microwave the sugar with 1/2 cup of water at high power until the sugar is dissolved, about 2 minutes. Stir in the tangerine juice, lemon juice and salt. Pour the mixture into an 8-by-11-inch baking pan. Freeze for 30 minutes. Stir the granita with a fork. Continue stirring the granita every 30 minutes, until the icy crystals are fluffy, about 3 hours. Cover with plastic wrap.
- Spray a sheet of parchment paper with vegetable oil spray. In a small saucepan, combine the sugar with 2 tablespoons of water and cook over moderate heat until the sugar is dissolved. Cook undisturbed until a deep-amber caramel forms, about 6 minutes. Pour the hot caramel onto the parchment paper and let cool completely, about 30 minutes. Break the caramel crunch into small shards.
- Using an electric mixer, beat the caramel cream at high speed until firm peaks form. Spoon the cream into glasses. Fluff the granita with a fork and spoon it into the glasses. Garnish with the caramel crunch and serve right away.
The recipe can be prepared through Step 2 up to 2 days ahead. The caramel crunch can be stored in an airtight container overnight.