Name: Citrus mousse
Yield: 6 servings
Cuisine: Dessert
Ingredients: mousse; 3.00 eggs extra-large, seperated; 210.00 g castor sugar; 375.00 ml orange juice fresh; 100.00 ml lemon juice fresh; 5.00 ml orange zest only; 15.00 ml Sheridans gelatine; 250.00 ml cream fresh, whipped; 115.00 g granadillas pulp; 250.00 ml orange juice fresh; 12.00 ml lemon juice fresh; 25.00 ml custard powder

Recipe Disclaimer

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Ingredients (12)

	mousse
3.00	eggs — extra-large, seperated
210.00 g	castor sugar
375.00 ml	orange juice — fresh
100.00 ml	lemon juice — fresh
5.00 ml	orange — zest only
15.00 ml	Sheridans gelatine
250.00 ml	cream — fresh, whipped

SAUCE

115.00 g	granadillas — pulp
250.00 ml	orange juice — fresh
12.00 ml	lemon juice — fresh
25.00 ml	custard powder

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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.