Liturgical Year : Recipes : St. Clement's Mousse

Catholic Recipe: St. Clement's Mousse

INGREDIENTS

1/2 cup sugar
1 Tablespoon powdered gelatin
4 eggs, separated
1 cup whipping cream
grated rind and juice of 2 oranges and 1 lemon
Decoration:
julienne strips of orange rind

Details

Prep Time: 4 1/2 hours

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 11+

Origin: England

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Feasts (2)

Delicious, whipped, citrus flavored mousse.

DIRECTIONS

Measure the two juices together and make up to 1 cup. Put the egg yolks and sugar into a bowl over simmering water and whisk until thick and creamy — for about 10-15 minutes.

Put four tablespoonsful of juice into a bowl and sprinkle the gelatine on top. Leave to soak for 5 minutes. Then dissolve over a pan of hot water. Stir the gelatine into the yolk mixture. Add the juice and grated rind.

Whip the cream and egg whites separately until stiff. Fold the cream into the fruit mixture then fold in the egg whites. Turn into a dish and allow to set for about 4 hours.

Decorate with julienne strips of orange rind blanched in boiling water for 3 minutes.

Recipe Source: Feasting for Festivals by Jan Wilson, Lion Publishing Corporation, Batavia, Illinois, 1990