Dessert Recipes > Lychee and Mandarin Mousse
Starter - Chinese Hot and Sour Soup
Main Course - Beijing Shredded Beef
Dessert - Lychee and Mandarin Mousse
3 eggs, separated
2 egg yolks
3tbs caster sugar
medium can mandarin oranges in natural juice
medium can lychees in syrup
150ml double cream
3tsp gelatine powder
(see measure conversions for more information)
- Put over a saucepan of simmering water.
- Whisk the mixture until thickened.
- Remove from pan.
- Leave to cool for about half an hour.
- Put 4tbs of the mandarin juice into a heatproof basin.
- Reserve a few mandarins and lychees for decoration.
- Puree the rest of the mandarins (and juice) in a food processor along with the remaining lychees and half the syrup.
- Add the gelatine to the mandarin juice.
- Put the basin over a saucepan of hot water and stir until the gelatine has dissolved.
- Take the basin out of the saucepan and leave the mixture to cool a little.
- Fold the pureed mandarins and lychees into egg yolk mixture.
- Add the gelatine mixture.
- Whip the cream until stiff.
- Whip the egg whites until stiff.
- fold the cream into the mandarin mixture.
- Fold the egg whites into the mandarin mixture.
- Pour into serving bowls and chill for three hours.
- When the mousse has set decorate it with the reserved fruit.
- Serve with cream.
N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
If you have a question or comment relevant to this page, then please post it below.
Comment Script
This recipe is part of the August 2008 Recipes Menu
Starter - Chinese Hot and Sour Soup
Main Course - Beijing Shredded Beef
Dessert - Lychee and Mandarin Mousse
How to make lychee and mandarin mousse:
A rich, fruity and refreshing dessert. A mixture of Chinese ingredients and western style cooking.Ingredients
2 egg yolks
3tbs caster sugar
medium can mandarin oranges in natural juice
medium can lychees in syrup
150ml double cream
3tsp gelatine powder
(see measure conversions for more information)
Method
- Put the sugar and all the egg yolks into a heatproof basin.- Put over a saucepan of simmering water.
- Whisk the mixture until thickened.
- Remove from pan.
- Leave to cool for about half an hour.
- Put 4tbs of the mandarin juice into a heatproof basin.
- Reserve a few mandarins and lychees for decoration.
- Puree the rest of the mandarins (and juice) in a food processor along with the remaining lychees and half the syrup.
- Add the gelatine to the mandarin juice.
- Put the basin over a saucepan of hot water and stir until the gelatine has dissolved.
- Take the basin out of the saucepan and leave the mixture to cool a little.
- Fold the pureed mandarins and lychees into egg yolk mixture.
- Add the gelatine mixture.
- Whip the cream until stiff.
- Whip the egg whites until stiff.
- fold the cream into the mandarin mixture.
- Fold the egg whites into the mandarin mixture.
- Pour into serving bowls and chill for three hours.
- When the mousse has set decorate it with the reserved fruit.
- Serve with cream.
N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
If you have a question or comment relevant to this page, then please post it below.
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this is what it says on the British Egg website:
"Food Standards Agency advice, which precedes the introduction of the Lion Quality Code of Practice, recommends that vulnerable groups such as the elderly, very young, sick and pregnant women should eat eggs that are thoroughly cooked. To minimise any food safety risks, use Lion eggs, keep them in the fridge and use before the best-before date. The Lion Quality mark ensures that the eggs you buy come from hens vaccinated against salmonella."
Hope this helps.