Ingredients
4 large eggs
separated
¾ cup sugar
2 gelatine
500ml whipping cream
(2 cups)
2 tbsp orange juice
¼ cup Grand Marnier
10 mandarins
peeled, segmented, skin and seeds removed, flesh chopped
2 tbsp orange zest
50g dark chocolate
grated
Allergy Advice
Contains Dairy
Contains Eggs
Contains Soy
Equipment
- 1 heat-proof bowl
- 1 electric mixer
- 1 fork
- 1 small saucepan
- 1 whisk
- 1 large bowl
- 1 individual glasses
Instructions
- Stir egg whites and 8 tbsp sugar together in a heat-proof bowl. Place over simmering water (making sure the bowl is not touching the water) until sugar dissolves. This takes about 1 minute.
- Remove from heat and beat with an electric mixer until soft peaks form. Rinse beaters.
- Stir the egg yolks in a heat-proof bowl with a fork until blended.
- In a small saucepan over a low heat, stir together 4 tbsp sugar and 125ml (1/2 cup) water. Bring to boil.
- Remove from heat and stir in gelatine. Whisk until dissolved. Pour gelatine mixture over egg yolks and beat with an electric mixer until mixture is cool. Rinse beaters.
- In a large bowl, beat cream until soft peaks form. Add the orange juice and Grand Marnier and beat until just combined.
- Fold in the egg-white mixture and then the egg-yolk mixture.
- Add the mandarin pieces and the zest and fold gently.
- Divide the mixture among 12 individual glasses or serve in a large bowl.
- Sprinkle with the grated chocolate just before serving.
Notes
Tip
If you can’t be bothered to peel and segment the fruit, just use two tins of drained, canned mandarins instead.
Variation
Replace the Grand Marnier with 2 tbsp extra orange juice if kids are eating this.
Variation
Give this mousse an extra kick by using dark chocolate flavoured with chilli to grate over the top before serving.
