Servings: 4 people
Calories: 230kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or electric mixer
- Ramequins or a serving dish
- Spatula
- Zester (optional for garnish)
Ingredients
- 3 clémentines
- 200 ml whipping cream
- 3 eggs
- 100 g sugar
- 1 sachet vanilla sugar
- 2 sheets gelatin
Instructions
- Soften the gelatin sheets by placing them in a bowl of cold water for about 10 minutes.
- Squeeze the juice from the clémentines into a small bowl and reserve.
- In a mixing bowl, separate the egg yolks from the whites, then whisk the yolks with sugar and vanilla sugar until pale and fluffy.
- Gradually add the clémentine juice to the yolk mixture, stirring continuously until combined.
- Warm the juice and yolk mixture gently over low heat, then add the softened gelatin, stirring until dissolved.
- While the mixture cools, whip the cream until it forms soft peaks.
- Gently fold the whipped cream into the cooled clémentine mixture.
- In a separate clean bowl, beat the egg whites until they form stiff peaks.
- Gently fold the beaten egg whites into the mousse mixture.
- Pour the mousse into ramequins or a large serving dish, smooth the top, and refrigerate for at least 2 hours or until set.
Notes
Use fresh clémentines for the best flavor. Chill your mixing bowl and beaters before whipping the cream for optimal results. Be gentle when folding in the whipped cream and egg whites to maintain the mousse's lightness. For a fancier presentation, garnish with a slice of clémentine or some zest before serving.
Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 25mg | Potassium: 130mg | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 40mg | Calcium: 3mg | Iron: 3mg
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