Clementine mousse
Serves: 6 to 10
FlexiPoints: 2
Suggested wine: none
Special equipment: A 0.5L foaming canister with 1 charges
Difficulty: Easy
Time: 30' + 5 hours refrigerating
Ingredients:
7 clementines
1 free-range egg yolk
130ml double cream (30%)
70g sugar
Ingredient replacement:
Ingredient note: none
How-to:
1. Wash the clementine and cut the top part. Press them gently so that all the juice is taken out without damaging the fruit shell.
2. With a little tea spoon remove all the remaining fruit so as to have an fully empty shell, which will be used as a container.
3. Grate the zest of one clementine, mix it with the sugar and let it rest for 30’. Throw away this clementine shell.
4. Work the sugar with the yolk and the juice in a bain-marie till a uniform cream is obtained which resembles a light syrup. Filter it through a fine sieve and let it cool down.
5. Once it has reached room temperature, mix it with the cream. Pass the cream again through a sieve and fill the foaming canister. Charge it with two charges and let it chill in a fridge for 2 hours before serving (in a glass or in the cleaned fruit shells).
FlexiPoints: 2
Suggested wine: none
Special equipment: A 0.5L foaming canister with 1 charges
Difficulty: Easy
Time: 30' + 5 hours refrigerating
Ingredients:
7 clementines
1 free-range egg yolk
130ml double cream (30%)
70g sugar
Ingredient replacement:
Ingredient note: none
How-to:
1. Wash the clementine and cut the top part. Press them gently so that all the juice is taken out without damaging the fruit shell.
2. With a little tea spoon remove all the remaining fruit so as to have an fully empty shell, which will be used as a container.
3. Grate the zest of one clementine, mix it with the sugar and let it rest for 30’. Throw away this clementine shell.
4. Work the sugar with the yolk and the juice in a bain-marie till a uniform cream is obtained which resembles a light syrup. Filter it through a fine sieve and let it cool down.
5. Once it has reached room temperature, mix it with the cream. Pass the cream again through a sieve and fill the foaming canister. Charge it with two charges and let it chill in a fridge for 2 hours before serving (in a glass or in the cleaned fruit shells).