Mousse A L'orange


Photo: flickr user Shamanyx
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Ingredients

4 Ruby red oranges
75 grams Icing sugar, (3oz)
1 Lime or small lemon, juice of
2 teaspoons Powdered gelatine soaked in 2 level tablespoons of cold wat
1 284 millilit double cream, whipped (10floz)
Fresh mint and whipped cream to decorate

Preparation

1
Cut the oranges in half, scrape out the flesh and place in a blender or a food processor. Add the icing sugar and lime or lemon juice and blend until smooth.
2
Heat the gelatine gently until dissolved. Cool slightly.
3
Mix the cooled gelatine into the orange puree and fold in the cream.
4
Pour into individual serving dishes and chill until set.
5
Decorate with fresh mint and cream.

Tools

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Tags:

Fruit
citrus

Yield:

6.0 servings

Added:

Saturday, December 5, 2009 - 11:35pm

Creator:

Anonymous

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