Tangerine Mousse and Variations

Title:
Tangerine Mousse and Variations

Yield:
1 Mousse

Categories:
Pudding,
Mousse,
Tangerine




Ingredients:





   3/4 lb To 1 pound tangerines


     3 tb Cold water


 1 1/2 ts Gelatin


     3    Eggs


   1/4 c  Plus 1 Tbsp sugar


     1 c  Whipping cream


          Lemon juice






 Wash tangerines well and grate the peel in fine shreds into a bowl. Juice


 the tangerines and strain 2/3 c of juice into the same bowl, saving any


 extra juice. Put the cold water in a small pan and sprinkle the gelatin


 into it. Beat the eggs with the sugar until they hold a slight peak. Whip


 the cream until it forms soft peaks. Dissolve the gelatin over low heat.


 Slowly add the juice & peel mixture to the gelatin, stirring constantly.


 Fold the whipped cream into the egg and sugar mixture. Pour the


 gelatin-juice mixture into the cream mixture, whisking briskly where the


 juice goes in to keep it from jelling before it is thoroughly mixed. It


 will tend to jell and make little lumps otherwise. Taste and add some of


 the reserved juice or a little lemon juice if you would like more tartness


 or a stronger flavor. Chill for several hours or overnight, whisking


 occasionally during the first hour to prevent it from separating. Serve in


 a glass, garnished with a few shreds of tangerine peel, accompanied by Lace


 Cookies (dipped in chocolate if desired) or Langues de Chat.


 


 Variations:


 


 Lemon Mousse


 


 Use grated peel of 3 lemons, 1/2 c juice, and 5 1/2 Tbsp sugar. This will


 take just under 1 pound of lemons. Serve garnished with shreds of lemon


 peel.


 


 Lime Mousse


 


 Use grated peel of 1 1/2 limes and 3/8 c lime juice.


 


 From: Ari Rapkin


 


 Busted and entered for you by: Bill Webster


 Posted to MC-Recipe Digest V1 #889 by Bill Webster 
on


 Nov 08, 1997