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Home > Dessert Recipes > Soufflés and Mousses > Tangerine Mousse
Tangerine Mousse
Ingredients
3 eggs
2 egg yolks
3 oz caster sugar
Scant ¾ oz gelatine
2 tablespoons cold water
Juice of 1 lemon (strained)
¼ pint double cream
6 fl oz tangerine juice
Grated rind of 3 tangerines
For decoration
Little extra double cream
Chocolate squares, or chopped walnuts
Method
Have ready a pan half full of boiling water with a pudding basin on top, making sure that the basin will sit on the pan without touching the water.
Whisk the whole eggs and yolks together in the basin, whisk in caster sugar in a steady stream. Remove pan from heat and whisk until the mixture is thick. When lifted on the whisk, the mixture should fall in a ribbon and hold its shape for 1-2 seconds. Remove basin from heat and whisk until cold. If using electric beater, use at high speed with no heat.
Soak the gelatine in the water in a pan, then add the strained lemon juice; dissolve gelatine over heat. Lightly whip the cream and add to the egg mixture with the tangerine juice, rind and gelatine. Stand basin in a bowl filled with ice and stir continuously until mixture thickens (this stirring should prevent uneven thickening) then pour quickly into a soufflé dish or glass bowl and leave to set.
Decorate with a little extra whipped cream and chocolate squares or chopped walnuts.
Note:- If using an electric beater at high speed to mix mousses it is not necessarry to do it over a pan of hot water.
