Tangerines with Caramel

Squeeze 2 tangerines and reserve the juice.

Peel the remaining 8 tangerines and poach 30 seconds in boiling water, drain them, then with a knife remove all the small white skins.

In a large saucepan heat the water and fruit juice with the powdered sugar until boiling, stirring to obtain a syrup.

Dip the mandarins in the syrup by turning them well to coat them completely with this syrup (5 to 10 minutes), then arrange them on a dish or in individual cups.

Boil the broth syrup to obtain a caramel (which should remain semi-liquid), when it reaches the desired color, then pour the juice of mandarins. Let the caramel cool before pouring on the tangerines.

Reserve this dessert in the fridge until you serve it.

Present the tangerines in bloom and add an ice cream ball and top with the syrup.