Blood orange mousse

steve bennett

steve bennett

5th February 2012

Blood orange mousse

Very light textured mousse, with a good flavour of this seasonal fruit.

Ingredients

  • 3 blood oranges-zest and juice (a)
  • 75ml whipping cream (a)
  • 1 bronze gelatine leaf (b)
  • 3 egg yolks(c)
  • 60g caster sugar (c)
  • 10g cornflour (c)
  • 3 egg whites (d)
  • 40g caster sugar (d)

Method

Soak (b) for 5minutes in cold water.
Bring (a) to the boil, and add the soaked (a).stir until it is dissolved.
Cream (c), and pour (a)&(b) in and return to the pan and place on a medium heat. Cook out until it thickens.
Coolto room temperature.
Whisk (d) whites to soft peak, then add (d) sugar until a light meringue forms.
Fold into the cooled orange mix.
Set in dariole moulds, glasses or in a tray ready to cut out with a ring cutter.