Lime mousse with tangerine jelly

Yield: 1 Servings

Measure Ingredient
⅓ cup Sugar, plus
2 teaspoons Sugar
¼ cup Water
1 cup Freshly squeezed strained lime juice
1 \N Envelope unflavored gelatin
1 cup Heavy cream
\N \N Gelee de mandarines (tangerine jelly, recipe below)
4 \N Fresh tangerines or tangelos
30 \N Pieces cubed sugar
2 cups Dry white wine
1 \N Envelope unflavored gelatin



Here's a recipe for a Lime Mousse with a Tangerine Jelly topping that I'm sure can be used for loads of other things! It's from the New New York Times cookbook. Never realized how little there is out there for tangerines! And the Tangerine Jelly sounds like it might stand on its own too!

Combine the ⅓ cup sugar & water in a saucepan and bring to the boil, stirring until sugar dissolves. Add the lime juice. Empty the gelatin into a small bowl and add enough water to moisten thoroughly. Stir this into the lime mixture. Bring to the boil stirring and remove from teh heat. Let cool, but do not let the mixture set. When the mixture is cool but still liquid beat the cream until stiff with the reamining 2 tsp sugar. Fold this into the lime mixture. Spoon into individual crystal glasses or molds.

Chill until set. Serve with gelee de mandarines. (6 to 12 servings) Celle de Mandarines (tangerine jelly): Rub the tangerines all over with the sugar cubes, collecting as much skin oil on hte cubes as possible.

Peel the tangerines. Cut the skin of 2 tangerines into very thin strips.

Remove the sections. Carefully cut away and discard the membranous out coating of each section. Remove and discard the seeds. Place the sections as they are prpared in a mixing bowl.

Pour the wine into a saucepan and add the sugar cubes and strips of tangerine peel. Add the gelatin and bring to the boil slowly, stirring constantly with a wooden spoon. Strain. Let cool.

Pour about 1½ cups of the liquid into the bottom of a crystal bowl.

Chill until almost set. Arrange a circular pattern of tangerine sections in the center. Chill once more until set. Continue adding layers of the liquid and patterns of tangerine sections until all the ingredients are used.

Chill until ready to serve.

My note: I would probably not invest in the expensive cubes...I'd probably try something like throwing the peels (cut in chunks except for the julienned ones) and the sugar into a plastic bag and knead the mixture until the sugar picked up the oils. Then I'd just remove the big chunks and have the mixture ready to add to the wine. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 18, 1997

Similar recipes