Mandarin mousse recipe
- 4 large eggs, separated
- 12 tbsp sugar
- 2 packets gelatine
- 500ml (2 cups) whipping cream
- 2 tbsp orange juice
- 4 tbsp Grand Marnier
- 10 mandarins, peeled, segmented, skin and seeds removed, flesh chopped
- 2 tbsp orange zest
- 50g dark chocolate, grated
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.
- Replace the Grand Marnier with 2 tbsp extra orange juice if kids are eating this.
- If you can't be bothered to peel and segment the fruit, just use two tins of drained, canned mandarins instead.
- Give this mousse an extra kick by using dark chocolate flavoured with chilli to grate over the top before serving.
- This recipe was created by Alana House for Kidspot, New Zealand's best recipe finder. You can follow Alana at Housegoeshome and on Twitter.
Find more delicious dessert recipes
- Cheat’s pavlova
- Caramel filling
- Mango cheesecake with passionfruit sauce
- Chocolate bar icecream cake
- Chocolate mousse
- Meringue nests
- Creamy mango ice-cream
- Fruit with lemon syrup
- No-bake white chocolate cheesecake
- Banana split tarts
- Lemon curd tarts