Clementine mousse

Clementine mousse

Total: 2 hr 35 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / person: 283 kcal
, Fat: 18 g
, Carbohydrate: 25 g
, Protein: 5 g

Ingredients

4 person

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

4 clementines, rinsed with hot water, dabbed dry, grated zest and juice
2 tbsp birnel (pear syrup)
1 fresh egg
1 fresh egg yolk
2 tbsp Maizena cornflour

Mousse

1 fresh egg white
1 pinch salt
1 ½ dl cream, beaten until stiff

Topping

1 clementine peeled, in slices
2 tbsp unsalted pistachios, roasted, coarsely chopped
1 tbsp birnel (pear syrup)
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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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