Instructions: 1. Remove all visible seeds from the tangerines. Place in 2 1/2 (2.5 L) quart souffle dish or casserole with a tightly fitted lid. Stir together water and sugar and pour over tangerines. Cover souffle dish with lid. Cook at 100 percent for 15 minutes or until tangerines are cooked through, in a 650-700 watt oven.

2. Remove from oven and uncover. Place a food mill fitted with a medium disc over a large bowl. Remove tangerines from syrup with a slotted spoon and puree in food mill.

3. Strain cooking liquid though a fine sieve into tangerine puree along with lemon juice. Stir well.

4. Rinse out and dry casserole. In it, slowly combine 1/2 cup (120 ml) of the tangerine mixture with the cornstarch, stirring well to make sure there are no lumps. Thoroughly stir in remaining tangerine mixture. Cover with lid and cook for 8 minutes, stirring once halfway through cooking.

5. Remove from oven and uncover. Let stand until cool. When cool, stir in buttermilk. Divide among 8, 1/2-cup serving (120 ml) ramekins or pour into a large serving bowl. Refrigerate, covered, until set, about 3 hours. 8 servings.

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