Tuesday, 21 April 2015

Tangerine Mandarin Mousse

                             Mandarin Tangerine Mousse

Growing up we enjoyed this light and airy mousse (we called souffle`) which was a treat on a hot day. The basic word souffle` in the French Cuisine relates to cooked or baked, while the word mousse relates to chilled desserts. While we do cook the base of this dessert it is both it is not left to "rise" and hence a mousse. Growing up in the Sub-Continent we have always wrongly referred to and used the word souffle` when light and mousse when creamier and rich.
Best served chilled the  vibrancy of both the flavour  and brightness of the colour is dependent on the fresh orange used. Kinoo, Narangi, Mandarins, blood oranges, anything in season that is bold with strong orange flavours will give it a fresh taste.
Using canned or prepacked orange juice does no justice to this amazing family recipe.

Make it in a large serving bowl or individually in crystal glasses, ramekins, dessert bowls or even shot glasses it is a wonderful palate cleanser after a summer Bar-b-q.

Step 1
Mix together in a pan

4 egg yolks well beaten
1 cup sugar
1 cup  freshly squeezed orange juice
juice of ½ a juicy lemon
½ juicy lime
¼ tsp salt
Cook until mixture thickens and coats the back of the spoon, on a low fire, constantly stirring to ensure it does not stick.

Remove from the fire and while still hot
Blo0m the gelatine,
by adding 1 sachet of 7gm/0.25 oz of gelatine in 1/4 cup room temperature water; wait until it swells, about 3-5 minutes.
Now add this to the warm egg yolk mixture and stir until all of it is dissolved into it.
Beat this with an electric  beater till smooth and cool until it is ''just setting'' it must still be very wobbly but not runny.
Sieving it before allowing it to sets ensures keep it smooth.

Step 2

In another bowl whip
1 cup cream soft but not stiff

Step 3

In another clean bowl whip together
4 egg whites stiff  but not dry

First add the cream and the orange mixture with a large metal spoon.

Now fold 1/3 rd of the egg whites into the orange mixture. And then the rest of the egg whites very lightly and gently until just mixed.
Pour into a serving dish.

Optionally add 1 tbsp of lemoncillo to the mixture for more flavour.

Fold it in gently and place in a 4 to 6 cup serving bowl or individual ramekin dishes.immediately as it will start setting. Cover this with a plastic  cling film or a lid and place it in the refrigerator. Keeping the empty dish or small dishes chilled will keep the souffle from separating or melting  specially if your kitchen is very hot.

A Mandarin is also called Mandarin'e'.

Chill and serve cold with fresh tangerines.

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