Tangerine Mousse
- Total Time
- 45 minutes, plus at least 4 hours' chilling time
- Rating
- Comments
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Ingredients
- 1package unflavored gelatin
- 2tablespoons Cointreau, Curacao or Grand Marnier
- 5large eggs, separated
- ¼cup sugar
- ¼cup lemon juice
- ⅔cup tangerine juice
- 1cup heavy cream
Nutritional analysis per serving (8 servings)
200 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 8 grams protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
- Step 2
Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
- Step 3
Place the saucepan over very low heat (you may also use a double boiler) and whisk gently until the mixture has thickened enough to coat a spoon. Do not overcook. Cool and place in a large mixing bowl.
- Step 4
Whip the cream until stiff.
- Step 5
Whip the egg whites until barely stiff (not too dry).
- Step 6
Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
- Step 7
Place the mousse in individual bowls or glasses or in a serving bowl. Chill overnight or for at least four hours.
- This mousse can be decorated with crushed toasted hazelnuts or fresh mint leaves.
Private Notes
Comments
Where does the gelatin go in?
Where does the gelatin go in?