Minggu, 03 April 2011

Citrus mousse

Ingredients (serves 4)

  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatine
  • 2 eggwhites
  • 1/3 cup caster sugar
  • 2 x 150g tubs vanilla Frûche
  • 2 teaspoons finely grated orange rind
  • 1 teaspoon finely grated lemon rind
  • Orange segments, to serve
  • Method

    1. Place boiling water in a heatproof jug. Sprinkle with gelatine. Whisk with a fork to dissolve gelatine. Cool.
    2. Using an electric mixer, beat egg-whites in a bowl until soft peaks form. Add sugar. Beat for 4 to 5 minutes or until dissolved. Place Frûche in a bowl. Stir in orange rind and lemon rind. Stir in gelatine mixture. Fold in eggwhite mixture. Spoon into four 1/2 cup-capacity glasses. Refrigerate for 3 hours or until set. Top with orange segments. Serve.


    • Ensure gelatine mixture is the same temperature as Fruche mixture when combining, to prevent lumps forming.

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