Blood orange mousse

Blood orange mousse

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

This delicate mousse contains an Italian meringue made from beaten egg whites and a sugar syrup. You can serve it with fresh fruits, such as strawberries, raspberries and blueberries.

Ingredients

Quantity Ingredient
200ml blood orange juice
10g powdered gelatine
1 lemon, juiced
150g sugar
3 egg whites
pinch cream of tartar
200ml cream, whipped until firm
seasonal fresh fruits, such as strawberries, raspberries and blueberries, to serve

Method

  1. Heat the blood orange juice in a saucepan until hot but not boiling. Remove from the heat and whisk in the gelatine until it has dissolved. Stir in the lemon juice.
  2. Place the sugar and 50 ml water in a small saucepan and bring to the boil over medium heat. Cook for 7–10 minutes or until the temperature reaches 121°C on a sugar thermometer. Remove from the heat immediately. If you don’t have a sugar thermometer, cook the sugar and water over medium heat for about 8 minutes or until the colour is slightly yellow. When you dip a teaspoon of the syrup into cold water, it should harden a little.
  3. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Continue beating at low speed while you very slowly pour the syrup in a thin stream over the egg whites, taking care not to let it run into the beater whisk. Beat for about 8 minutes or until the mixture is almost completely cold. Fold in the blood-orange mixture.
  4. Fold the whipped cream into the blood-orange mixture, then spoon into six moulds or glasses. Refrigerate for at least 3 hours before serving with your choice of seasonal fresh fruits.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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