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Mandarin Mousse

Description: LIght and relatively quick to prepare, this makes the most of winter's juicy mandarins

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Recipe Image

15mins

5mins

ingredients

Fresh

3 eggs
4 mandarins
1 lime
1/2 cup cream

Pantry

50g caster sugar
2 sheets gelatine

method

1 Soak gelatine sheets in cold water
2 Juice mandarins (you should have about 1 cup juice) and zest the lime
3 Separate eggs. Combine yolks with sugar in a saucepan over medium heat. Warm juice to 'blood' temperature (in pan or in microwave) and add to yolks and sugar. Increase heat and bring to boiling point, stirring continuously. Remove from heat and strain into a bowl
4 Squeeze excess water from gelatine and add to egg mixture and stir well. Add lime zest and cream and stir to combine.
5 In a separate bowl, whip egg whites until peaks form. Fold through the cooled egg mixture and divide between 6 ramequins or cup moulds. Place in fridge and allow to set - this should take about 1 hour. Remove and garnish with mandarin segments or preserved cumquats.

tips

The egg whites could be replaced with 1 cup of whipped cream - but the egg whites make this much lighter. Use tea cups or if you have carefully juiced the mandarins, fill the mandarin skins with the mousse for added effect.

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