100 Best Cakes & Desserts by Gabriel Gaté

Author:Gabriel Gaté
Language: eng
Format: epub
Publisher: Hardie Grant Books
Published: 2013-02-12T16:00:00+00:00

Blood Orange Mousse

SERVES 6

This delicate mousse contains an Italian meringue made from beaten egg whites and a sugar syrup. You can serve it with fresh fruits, such as strawberries, raspberries and blueberries.

200 ml (7 fl oz) blood orange juice

10 g (½ oz) powdered gelatine juice of 1 lemon

150 g (5 oz) sugar

3 egg whites pinch of cream of tartar

200 ml (7 fl oz) cream, whipped until firm seasonal fresh fruits, such as strawberries, raspberries and blueberries, to serve

Heat the blood orange juice in a saucepan until hot but not boiling. Remove from the heat and whisk in the gelatine until it has dissolved. Stir in the lemon juice.

Place the sugar and 50 ml (2 fl oz) water in a small saucepan and bring to the boil over medium heat. Cook for 7–10 minutes or until the temperature reaches 121°C (250°F) on a sugar thermometer. Remove from the heat immediately. If you don’t have a sugar thermometer, cook the sugar and water over medium heat for about 8 minutes or until the colour is slightly yellow. When you dip a teaspoon of the syrup into cold water, it should harden a little.

Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Continue beating at low speed while you very slowly pour the syrup in a thin stream over the egg whites, taking care not to let it run into the beater whisk. Beat for about 8 minutes or until the mixture is almost completely cold. Fold in the blood-orange mixture.

Fold the whipped cream into the blood-orange mixture, then spoon into six moulds or glasses. Refrigerate for at least 3 hours before serving with your choice of seasonal fresh fruits.

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