ORANGE JUICE AND GRAND MARNIER MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield About six cups
Number Of Ingredients 9
Steps:
- Combine one-half cup of sugar, one-half cup of the cold water and the orange rind in a saucepan and bring to the simmer. Add the gelatin and stir to dissolve.
- Add the orange juice and bring to the simmer.
- Combine the cornstarch and the remaining two tablespoons of water and stir the mixture into the simmering liquid.
- Pour and scrape the mixture into a mixing bowl and cool briefly.
- Put the egg yolks in a separate bowl and add about one-quarter cup of the hot liquid to the yolks. Beat briskly and pour and scrape this mixture into the same mixing bowl, beating with a wire whisk. Beat in the Grand Marnier. Set aside until cool.
- Put the egg whites in one large bowl and the cream in another.
- Beat the whites until they are almost stiff and add three tablespoons of sugar. Continue beating until they are stiff.
- Beat the cream until it is almost stiff and add the remaining sugar. Continue beating until it is stiff.
- Add half of the whites to the egg- yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream. Chill until it is set.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 49 milligrams, Sugar 6 grams, TransFat 0 grams
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