Blood Orange Mousse
A light refreshing mousse.
Alternatively use red grapefruit, orange, satsuma, clementine or lime sweetened with a little more sugar.
Preparation time: 30 minutes Quantity: Serves 6 Cooking time: 5 or so minutes
Ingredients
4 medium/large eggs
90g/ 3 oz caster sugar
200 ml/ 7 fl oz fresh blood orange juice
2 leafs gelatin or 1 teaspoon powdered
150 ml/ 5 fl oz double or whipping cream
Method
- Separate the eggs
- Whisk the egg yolks and 1/2 the sugar in a bain marie (in a bowl over a pan of simmering water)
- Whisk till light and frothy
- Whisk in the juice
- Meanwhile - if using leaf gelatin softened in water for 5-10 minutes then whisk in the egg mix (if using powder just mix straight in)
- Leave aside and cool
- Whisk the egg whites with the remaining sugar
- In a separate bowl whisk the cream
- Fold both in to the egg yolk mix, very gently trying not to loose any air/lightness
- Spoon in to 6 glasses
- Leave for an hour or so in the fridge to set