Clementine Mousse Recipes

CLEMENTINE MOUSSE

Clementine Mousse image

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

Ingredients

1/4 cup sugar
2 envelopes unflavored gelatin
2 eggs or 1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2 cups skim milk
2 cups crushed ice
1 (6-oz.) can frozen tangerine or orange juice concentrate
3 tiny fresh clementines, peeled and sectioned or 1 (11-oz.) can mandarin orange segments, drained
2 tablespoons semi-sweet chocolate chips, melted

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

Killer Chocolate Mousse image

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

Ingredients

10.56 ounces/ 300 g good-quality dark chocolate (70-percent cocoa solids), broken into small pieces
Pinch sea salt
3 1/2 ounces/ 100 g caster sugar (superfine)
8 large eggs, preferably free-range or organic, yolks and whites separated
10.56 ounces/ 300 ml double cream
7 ounces/ 200 ml amaretto
2 tablespoons good-quality cocoa powder, plus extra for dusting
2 packs of sesame snaps
7 ounces/ 200 g dried sour cherries

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

Clementine Sorbet Mimosas image

Provided by Valerie Bertinelli

Categories beverage

Time 6h10m

Yield 6 servings

Number Of Ingredients 2

Ingredients

2 pounds clementines
One 750 ml bottle of Champagne or prosecco

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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