Clementine mousse
Ingredients
for 4 person
| 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 |
| 1 | fresh egg white |
| 1 pinch | salt |
| 1 ½ dl | cream, beaten until stiff |
| 1 | clementine peeled, in slices |
| 2 tbsp | unsalted pistachios, roasted, coarsely chopped |
| 1 tbsp | birnel (pear syrup) |
How it's done
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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