Citrus mousse

Recipe from: 11/28/1991 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • MOUSSE
  • 3
    extra-large eggs, separated
  • 210
    g
    castor sugar
  • 375
    ml
    fresh orange juice
  • 100
    ml
    fresh lemon juice
  • 5
    ml
    grated orange rind
  • 15
    ml
    gelatine
  • 250
    ml
    cream, whipped
  • SAUCE
  • 115
    g
    granadilla pulp
  • 250
    ml
    fresh orange juice
  • 12
    ml
    fresh lemon juice
  • 25
    ml
    custard powder
 

Method

 
Beat the egg yolks and castor sugar together until light and creamy. Add the orange and lemon juice and mix well. Add the grated rind. Sprinkle the gelatine over 50 ml of cold water and heat until the gelatine dissolves. Add to the mixture and mix well. Chill until the mixture begins to set. Beat the egg whites until stiff and fold in. Also fold in the whipped cream. Pour into a 2,5 litre mould and return to the fridge to set. In a saucepan combine all the ingredients for the sauce, except the custard powder. Heat over a low heat. Blend the custard powder with a little cold water and add. Heat until the sauce thickens and is cooked. Serve with the mousse. Serves 6.
 

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