Clementine Mousse Recipes
CLEMENTINE MOUSSE
Mandarin orange segments dipped into melted chocolate make an elegant garnish for a light-textured mousse flavored with tangerine concentrate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
- Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
- Reserve 8 clementine or mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
- Dip each clementine segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped clementine segment.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 40 mg, Sugar 21 g, TransFat 0 g
KILLER CHOCOLATE MOUSSE
There's one really good reason to make this - chocolate! It's what makes the world go round, especially for my girls, they go mad for this. You can make it a few days before then pimp it up at the last minute. It's perfect for any meal over Christmas, though I do like to keep things traditional on the day itself. This is also a good one to do with the kids, as they can get involved in all the prep.
Provided by Jamie Oliver
Categories dessert
Time 1h35m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Place the chocolate and a tiny pinch of sea salt in a heatproof bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally. Meanwhile, in another bowl add the sugar to the egg yolks and beat until it has dissolved and is silky-smooth. Whisk the whites in a clean bowl with a tiny pinch of salt until they form soft peaks. Cook's Note: You should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until it forms soft peaks. Once the chocolate has melted, carefully lift the bowl out of the pan and put it to one side. Mix 2 1/2 ounces/ 75 ml of amaretto and the cocoa powder into your egg yolks then tip the whipped cream in and mix again. Fold through the melted chocolate until everything is well combined. Finish by tipping in the egg whites and keep folding gently, from the outside in, doing a figure-of-eight, until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide it between little glasses or cappuccino cups. Cover with cling film then pop in the refrigerator for 1 to 2 hours until set. Right before you're ready to serve your guests, dust some cocoa powder over the mousse. Pop the dried cherries in a small pan with the rest of the amaretto then top up with enough water to just cover the berries. Bring to the boil, then turn the heat off and leave to stand for a bit. Bash up the packets of sesame snaps in a pestle and mortar then open them and tip the contents into the mortar. Serve that next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and customize their own mousse. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!
CLEMENTINE SORBET MIMOSAS
Provided by Valerie Bertinelli
Categories beverage
Time 6h10m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Peel the clementines and break them into quarters. Add the clementine pieces to a freeze-safe and resealable plastic bag and freeze until completely solid, preferably overnight or 6 to 8 hours.
- Add the frozen clementines to a high-powered blender. Start on low and gradually increase the speed, using the plunger to help move the clementines closer to the blade. Turn off the machine and scrape down the sides as needed. Process until no large chunks remain.
- Scoop the clementine sorbet into 6 coupe glasses and top with Champagne. Serve immediately.
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