CLEMENTINE MOUSSE

Clementine Mousse image

Mandarin orange segments dipped into melted chocolate make an elegant garnish for a light-textured mousse flavored with tangerine concentrate.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 8

Number Of Ingredients 8

Ingredients

1/4 cup sugar
2 envelopes unflavored gelatin
2 eggs or 1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2 cups skim milk
2 cups crushed ice
1 (6-oz.) can frozen tangerine or orange juice concentrate
3 tiny fresh clementines, peeled and sectioned or 1 (11-oz.) can mandarin orange segments, drained
2 tablespoons semi-sweet chocolate chips, melted

Steps:

In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
Reserve 8 clementine or mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
Dip each clementine segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped clementine segment.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 40 mg, Sugar 21 g, TransFat 0 g