Raspberry-tangerine mousse
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Raspberry-tangerine mousse
Last updated 6/12/2012 1:19:56 AM. Recipe ID 51460. Report a problem with this recipe.
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      Title: Raspberry-tangerine mousse
 Categories: Main dish
      Yield: 1 Servings
  2 tblsp  unflavored gelatin 4 tblsp cold water juice and grated zest
  of 1 large tangerine 2 pints raspberries (or 20 oz frozen) 2 egg
  yolks 4 tblsp tangerine liqueur (If you can't find this, Grand
  Marnier or Cointreau will do, but use only 2 tsp of them.) 1/2 cup
  granulated sugar 2 cups whipping cream Dissolve gelatin in water. It
  will form a rubbery chunk. Add juice, zest and berries (save a few
  berries for garnish) and heat gently. It should boil, but just
  barely. Stir the whole time. Cook until the rubbery gelatin chunk is
  dissolved. This will mangle most of the berries; that's ok.  This
  stuff should be a chunky goop at this point. Let it cool.
  Beat egg yolks and sugar together.  They should be a pale yellow. Add
  liqueur and mix thoroughly.  Heat over a double boiler until it
  thickens slightly (stirring constantly.) It shouldn't take very long;
  the color will change slightly.  If it's hot all the way through,
  that's good enough. Let it cool.
  Mix egg yolk goop and berry goop thoroughly.
  Whip cream to soft peaks and fold into the mixture. Chill and serve.
  I like to put it into individual dessert glasses before chilling. Add
  some berries or other fruit as a garnish.
  %%%%%%%%%%%%%%%%%%% Converted by MMCONV vers. 1.40

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Recipe ID 51460 (Apr 03, 2005)

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