Tangerine & Crunchy Nougatine Parfait

Method

1. Line the bottoms and sides of a standard loaf pan or like-sized mold with plastic wrap; and a baking sheet with parchment paper.
2. To make the caramel, in a small saucepan, heat 2 cups (200 grams) of the sugar with 2 tablespoons of cold water over medium heat. Allow the sugar to cook undisturbed until it is a light golden color and reaches 275°F. Remove from the heat, stir in the almonds and spread on the lined baking sheet. Cool completely. Use a rolling pin or other heavy item (meat pounder or small saucepan) to break the caramel into coarse pieces. Spoon about 4 tablespoons into the bottom of the lined loaf pan and set to the side.
3. To prepare the tangerines, using a paring knife, remove all of the peel and pith, exposing the segments. Next, cut along the membranes of one segment to remove it in one piece. Continue around the tangerine to remove all of the segments. Repeat with the other tangerine. Cut the segments into pieces, reserving the juice. Transfer the pieces and the juice to a bowl. Add the orange liqueur and toss to combine. Refrigerate.
4. To prepare the tangerine cream, start by whipping the cream until it reaches soft peaks.
5. Set up a double boiler by setting a heatproof bowl over a saucepan of water, being sure the water does not touch the bottom of the bowl. Remove the bowl and bring the water to simmer. In a separate small saucepan, heat the remaining 1 ¼ cups (120 grams) of sugar with 1 ¼ cups of water. Heat until the mixture reaches 212°F. Remove from the heat and allow to cool to 135°F.
6. In the bowl from the double boiler, whip the egg yolks off the heat. Continue whisking and slowly drizzle in the warm (135°F) syrup. Whisk until foamy then set the bowl over the simmering water and continue to whisk until you see small bubbles and the mixture begins to thicken. Remove from the heat and continue to whisk until you see the trace of the whisk tines, ribbon stage, in the mixture and it is cool to the touch. Add the tangerine-liqueur mixture and gently fold in about one-quarter of the whipped cream. Continue to add small amounts of the cream until it has all been incorporated. Pour into the mold being careful not to disturb the nougatine on the bottom. Freeze for 2 hours.
7. Sprinkle almonds on the top and then freeze again for at least 5 hours or up to overnight.
8. To make the coulis, in a small saucepan, heat the ¼ cup (50 grams) of sugar with 1 tablespoon of water over medium heat. Allow the sugar to cook undisturbed until it is a light golden color. In a small bowl, combine the marmalade and the tangerine juice. Carefully, because it may splatter, add the marmalade mixture to the caramel, stirring to combine. Heat until it comes to a boil, then allow to cool completely. Pour into the cup of a blender and blend until smooth. Strain and reserve.
9. To make the garnish, peel and segment the remaining 3 tangerines.
10. To serve, invert the frozen parfait onto a serving platter. Drizzle with the coulis and arrange tangerine segments on the top. Cut into slices and drizzle with more coulis.