Raspberry-tangerine mousse

Yield: 1 Servings

Measure Ingredient
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2 tblsp unflavored gelatin 4 tblsp cold water juice and grated zest of 1 large tangerine 2 pints raspberries (or 20 oz frozen) 2 egg yolks 4 tblsp tangerine liqueur (If you can't find this, Grand Marnier or Cointreau will do, but use only 2 tsp of them.) ½ cup granulated sugar 2 cups whipping cream Dissolve gelatin in water. It will form a rubbery chunk. Add juice, zest and berries (save a few berries for garnish) and heat gently. It should boil, but just barely. Stir the whole time. Cook until the rubbery gelatin chunk is dissolved. This will mangle most of the berries; that's ok. This stuff should be a chunky goop at this point. Let it cool.

Beat egg yolks and sugar together. They should be a pale yellow. Add liqueur and mix thoroughly. Heat over a double boiler until it thickens slightly (stirring constantly.) It shouldn't take very long; the color will change slightly. If it's hot all the way through, that's good enough. Let it cool.

Mix egg yolk goop and berry goop thoroughly.

Whip cream to soft peaks and fold into the mixture. Chill and serve.

I like to put it into individual dessert glasses before chilling. Add some berries or other fruit as a garnish.

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