Gastronomixs

Tangerine mousse

Tangerine mousse

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250      

g

tangerine coulis

8          

g

gelatine

100

g

culinary foam

200      

g

whipped cream

100      

g

water

300

g

sugar

200

g

egg white

100

g

sugar

Preparation method

  • Heat the tangerine coulis and dissolve the soaked gelatine in it. Allow the purée to gel slightly in iced water (until it hangs from a spoon).
  • In the meantime, make an Italian meringue. The recipe is six times larger than needed as it is difficult to prepare in small quantities. You only need 100 g Italian meringue for this mousse recipe and can use the rest to make more tangerine mousse or something else.
  • Boil the water with 300 g sugar to 120 °C.
  • In the meantime, beat the egg white in the planet mixer with 100 g sugar until you have a firm meringue. Add the boiling sugar water at half speed and mix together until cold.
  • Take 100 g of the meringue and add half of it to the purée and mix; then gently fold in the rest using a spatula.
  • Use a spatula to mix in the thickly whipped cream.
  • Transfer the mousse to a piping bag and fill the moulds (in this case, flexipan savarin moulds).
  • Freeze and turn out.
  • In this recipe, we finish off the mousse with a little tangerine coulis.

Serving suggestions

  • As a basic ingredient in a dessert with chocolate and pistachio nuts.
  • As a basic ingredient in a dessert with other citrus components.

Previous page