Cold Orange Mousse
Source of Recipe
from wwrecipes when it was a free newsletter
This classic French recipe can be used as the basis for your own
experiments. Try using lemons, limes, tangerines, or even grapefruit
to customize this recipe according to your preferences.
Cold Orange Mousse
3 eggs
2 egg yolks
3 Tbs (45 ml) sugar
The grated rind and juice of 1 large orange
1 1/2 packets (1 1/2 Tbs, 22 ml) plain gelatin
2 Tbs (30 ml) whipped cream
Orange segments for garnish
3 Tbs (45 ml) red currant or raspberry jelly
2 Tbs (30 ml) water
Whisk together the eggs, egg yolks, sugar, and orange rind in a mixing
bowl. Place the bowl over a pot of simmering water and whisk
constantly until thick and foamy. In a small saucepan, combine the
orange juice and gelatin and stir over low heat until the gelatin is
completely dissolved. Fold into the egg mixture along with the
whipped cream. Pour into a large serving bowl or 4 to 6 individual
serving bowls and refrigerate until set, at least 1 hour. Combine the
jelly and water in a small saucepan and heat to incorporate. Cool the
sauce. Place 2 or 3 orange sections per serving on top of the mousse
and spoon the sauce over them.
Serves 4 to 6.
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