Iced Ginger – Lime – Mousse with Orange Caramel
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 8 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 egg yolks
- 2 egg whites
- 50 grams sugar
- 2 lime (s), juice and grated zest
- 300 ml double cream
- 3 orange (s)
- 60 g butter
- 3 tablespoon sugar, brown
- 1 cm ginger, fresh
- 75 ml orange juice, freshly squeezed
- 100 g walnuts, rated
- Walnuts and lemon balm, for decoration
Print Recipe
Pin Recipe Instructions
- Beat the egg yolks until foamy. Slowly stir in the sugar until a thick white cream is formed and the sugar has completely dissolved. Stir in the lime juice, zest and grated ginger. Stir the cream double with a little of the egg mixture until creamy and carefully fold it into the egg mixture. Carefully fold in the stiffly beaten egg white, so that a light, airy mass is created.
- Line a loaf pan with foil. Spread half of the nuts on the bottom. Pour the mixture on top and sprinkle the remaining nuts on top. Let freeze overnight.
- Peel the oranges and cut them into slices (0.5 cm thick). Melt the butter. Stir in the brown sugar until it`s melted and lightly browned. Deglaze with the orange juice and keep stirring until everything is dissolved again. Remove from heat and place the orange slices in the warm caramel and turn a few times.
- Take the mousse out of the freezer 30 minutes before serving, turn it out, peel off the foil and cut into slices.
- Arrange the orange slices in a fan shape on a caramel mirror, add a slice of mousse to each and decorate with walnuts and lemon balm.
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