Citrus Mousse

Name: Citrus Mousse
Ingredients: 2/3 cup sugar; 2 tbsp orange juice; 2 tbsp lime juice; 2 tbsp lemon juice; 2 tsp finely grated orange peel, plus extra to decorate; 2 tsp finely grated lemon peel, plus extra to decorate; 2 tsp finely grated lime peel, plus extra to decorate; 1 tbsp unflavored gelatin; 2 None egg whites; 1 3/4 cups heavy cream

10 ingredients

4 steps

Ingredients

2/3 cup sugar
2 tbsp orange juice
2 tbsp lime juice
2 tbsp lemon juice
2 tsp finely grated orange peel, plus extra to decorate
2 tsp finely grated lemon peel, plus extra to decorate
2 tsp finely grated lime peel, plus extra to decorate
1 tbsp unflavored gelatin
2 None egg whites
1 3/4 cups heavy cream

Directions

1

Place sugar and juices in a saucepan on low heat, stirring until sugar dissolves. Bring to boil on high heat. Reduce heat to low. Simmer, without stirring, for 5 mins. Remove from heat. Stir in citrus peels. Cool to room temperature. Transfer to a large bowl.
2

Mix gelatin and 1/4 cup boiling water in a small bowl with a whisk until dissolved. Cool to room temperature. Whisk into juice mixture.
3

Beat egg whites in a clean bowl with an electric mixer on medium speed until soft peaks form. Beat cream in a separate bowl until soft peaks form. Reserve 1/3 cup of the whipped cream for serving. Fold egg whites then whipped cream into juice mixture.
4

Spoon into six 1/2-cup ramekins. Refrigerate for 2 hours or overnight until firm. Garnish with reserved whipped cream and grated peels.