Mandarin mousse with blackcurrant coulis

Mandarin mousse with blackcurrant coulis

By
From
100 Best Cakes and Desserts
Serves
6-8
Photographer
Mark Roper

A lovely way to finish a fine dinner, this mousse is out of this world.

Ingredients

Quantity Ingredient
100g caster sugar
6 mandarins, juiced
1 lemon, juiced
1/2 lemon, finely grated zest
10g powdered gelatine
3 egg whites
pinch cream of tartar
100ml cream, whipped until firm
1 quantity Blackcurrant coulis
or 1 quantity Raspberry coulis
icing sugar, for dusting
mint leaves, to serve (optional)

Method

  1. Place two-thirds of the sugar, the mandarin juice, lemon juice and lemon zest in a saucepan. Bring to a simmer and cook for about 5 minutes or until reduced by more than half.
  2. Transfer the mandarin mixture to a heatproof bowl. Whisk in the gelatine until dissolved, then set aside to cool.
  3. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Beat in the remaining sugar until combined.
  4. Whisk the whipped cream into the mandarin mixture. Gently fold in the beaten egg whites until just combined.
  5. Transfer the mousse to a large serving bowl or individual moulds or glasses. Refrigerate for at least 2–3 hours to set.
  6. Serve the mousse with the coulis, dusted with icing sugar and garnished with mint leaves, if using. It is also lovely with fresh fruits.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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