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| Orange Mousse (Dairy)
3 Tbsp. Cointreau or other orange liqueur the peel of 3 oranges, grated the peel of 1/2 lemon, grated t he juice of 4 large oranges, strained 6 egg yolks 1/2 cup + 1 Tbsp. sugar 2 tsp. cornstarch 6 egg whites 1/8 tsp. salt 1 cup sweet cream, chilled and then whipped stiff mint leaves for garnish (optional) Pour the liqueur into the measuring cup and to this add the grated orange and lemon peel. Pour over just enough of the orange juice so that the contents measures 2 cups. In a mixing bowl beat together the egg yolks and 1/2 cup of the sugar until the mixture is pale yellow in color. Beat in the cornstarch and then the orange juice mixture. Pour the mixture into a heavy saucepan and, stirring constantly, cook over a medium flame until the mixture is heated through but not yet thickened, taking care that a simmer is not obtained. Remove from the heat and beat for 30 seconds. In a separate bowl beat together the egg whites and salt until soft peaks are formed. Sprinkle in the remaining sugar and beat until the mixture is stiff. Fold the egg whites into the hot orange mixture and then refrigerate until well chilled, folding occasionally with a rubber spatula. Fold the stiffly beaten cream into the mousse, transfer to individual dessert cups and chill for 3 - 4 hours. Immediately before serving garnish with the mint leaves. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |