Orange-Lime Mousse

Name: Orange-Lime Mousse
Ingredients: 4 large egg yolks, plus 1 large whole egg; 3/4 cup plus 2 tablespoons sugar; 1/4 cup fresh orange juice; 1/4 cup fresh lime juice (2 to 3 limes); 6 tablespoons unsalted butter; 1 cup heavy cream, chilled; 1 teaspoon ground cinnamon; 1 lime, halved lengthwise and thinly sliced into half-moons; 1 navel orange, halved lengthwise and thinly sliced into half-moons

9 ingredients

14 steps

Ingredients

4 large egg yolks, plus 1 large whole egg
3/4 cup plus 2 tablespoons sugar
1/4 cup fresh orange juice
1/4 cup fresh lime juice (2 to 3 limes)
6 tablespoons unsalted butter
1 cup heavy cream, chilled
1 teaspoon ground cinnamon
1 lime, halved lengthwise and thinly sliced into half-moons
1 navel orange, halved lengthwise and thinly sliced into half-moons

Directions

1

Make the citrus curd.
2

Prepare an ice-water bath; set aside.
3

Cook the egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach the sides and bottom of the pan) until thickened, 5 to 7 minutes.
4

Remove from heat.
5

Whisk in the butter, 1 tablespoon at a time.
6

Set the pan in the ice-water bath; whisk until cool, about 5 minutes.
7

Pass the curd through a sieve into a medium bowl.
8

Press plastic wrap directly onto the surface to prevent a skin from forming.
9

Refrigerate until set, 30 to 45 minutes.
10

Whisk the cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
11

Whisk one-third of the whipped cream into the curd.
12

Gently fold in the remaining whipped cream.
13

Divide among serving bowls; refrigerate until ready to serve.
14

Dust with cinnamon; garnish with citrus.