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Tangerine Mousse
by
kathy vegas
Текущий рейтинг: 4.5
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4 голоса
| 611 визитов
2 отзыва
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.%3C/p%3E%3Cp%3EDissolve%20the%20gelatin%20in%20three%20tablespoons%20warm%20water%20and%20add%20the%20Cointreau.%3C/p%3E%3Cp%3EPlace%20the%20egg%20yolks%20in%20a%20heavy%20saucepan%20and%20add%20the%20sugar,%20tangerine%20peel,%20gelatin%20mixture,%20lemon%20juice%20and%20tangerine%20juice.%20Mix%20well,%20using%20a%20wire%20whisk.%3C/p%3E%3Cp%3EPlace%20the%20saucepan%20over%20very%20low%20heat%20(you%20may%20also%20use%20a%20double%20boiler)%20and%20whisk%20gently%20until%20the%20mixture%20has%20thickened%20enough%20to%20coat%20a%20spoon.%20Do%20not%20overcook.%20Cool%20and%20place%20in%20a%20large%20mixing%20bowl.%3C/p%3E%3Cp%3EWhip%20the%20cream%20until%20stiff.%3C/p%3E%3Cp%3EWhip%20the%20egg%20whites%20until%20barely%20stiff%20(not%20too%20dry).%3C/p%3E%3Cp%3EFold%20the%20cream%20into%20the%20egg-tangerine%20mixture.%20Gently%20fold%20in%20the%20egg%20whites%20until%20barely%20blended.%3C/p%3E%3Cp%3ESpoon%20or%20pipe%20the%20mousse%20into%20individual%20bowls%20or%20into%20a%20serving%20bowl.%20Chill%20overnight%20or%20for%20at%20least%20four%20hours.%20Garnish%20with%20crushed%20amaretto%20cookies%20or%20chopped%20mint.%3C/p%3E%3Cp%3EServes%204-6%3C/p%3E){kind=link}