Orange and Ginger Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 g iner, fresher
- 4 orange (s)
- 4 sheets gelatin
- some water to soak
- 150 g couverture, white
- 400 g cream
- 1 egg (s)
- 3 egg (s), separated
- 140 g suar
Print Recipe
Pin Recipe Instructions
- Melt the couverture on the water bath. Peel the ginger and cut into small pieces. Squeeze the oranges and puree the juice with the ginger. Soak the gelatine in a little water according to the instructions on the packet and squeeze it out.
- Beat 3 egg yolks and the whole egg with the sugar and the ginger-orange mix on the water bath until the rose. Stir in the soaked gelatin until it is completely dissolved. Then stir in the melted couverture. Beat the mass cold.
- While the mass cools, beat the egg whites to a firm snow. Carefully fold the cooled egg yolk mixture into the egg whites, do not stir. Finally, whip the cream until stiff and fold it into the mixture.
- Put the mousse in a bowl or several dessert bowls and place in the refrigerator for at least 4 hours.
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