Tangerine Mousse
Published November 30, 1985
- Total Time
- 45 minutes, plus at least 4 hours' chilling time
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Ingredients
1 package unflavored gelatin
2 tablespoons Cointreau, Curacao or Grand Marnier
5 large eggs, separated
¼ cup sugar
¼ cup lemon juice
⅔ cup tangerine juice
1 cup heavy cream
Nutritional analysis per serving (6 to 8 servings)
10 grams carbs; 150 milligrams cholesterol; 200 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 60 milligrams sodium; 8 grams protein; 9 grams sugar
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?