Mandarin mousse
Instructions
Soak the gelatine in cold water.
Meanwhile, remove the white part of the peel of lemon.
Cut the fillets (keep by some) and place them in a small saucepan with the juice of mandarins and sugar.
Cook for 5 minutes.
Dilute the cornflour in a bowl with a little of the syrup prepared, then, little by little, stirring constantly with a whisk, combine it all.
Put the saucepan on the heat and, stirring constantly, Cook the preparation at moderate heat until it thickened.
Add the squeezed gelatine and stir until completely dissolved.
Let cool the mixture stirring occasionally, so gently, add the egg whites very firm with a pinch of salt.
Spread the mousse in individual cups and put them in the fridge for 2 hours.
Serve the cups decorated with lemon rind kept aside, Mandarin segments and bits of candied Citron.
Ingredients and dosing for 4 persons
- 40 cl of tangerine juice (about 10 tangerines)
- == 1 lemon (zest)
- 100 g of sugar
- 2 mandarins
- 40 g of maizena
- 3 egg whites
- 10 g of isinglass
- Some bits of candied citron
- Salt