Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Clementine cream
Mousse
Topping
Utensils
4 glasses, each approx. 200 ml
How it's done
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Clementine cream
In a pan, whisk the clementine zest and juice (approx. 200 ml) with all the other ingredients up to and including the cornflour. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat and continue to whisk for approx. 2 mins. Pour the cream through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr.
Mousse
Stir the clementine cream until smooth. Beat the egg white with the salt until stiff, carefully fold in with the whipped cream. Divide the mousse between glasses, chill for approx. 1 hr.
Topping
Top the mousse with the clementine segments and pistachios, drizzle with the pear syrup.
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