4 fluid ounces Lemon juice
4 fluid ounces Lime juice
1 fluid ounce Grand Marnier
4 Egg whites
7 ounces Granulated sugar
3 fluid ounces Water
3/4 ounce Sheet gelatin, softened
26 fluid ounces Heavy cream, whipped to soft peaks
Yield: 46 ounces
1. Bring lemon and lime juice to a boil in a nonreactive saucepan to break down the enzyme in the citrus that might interfere with the gelatin. Let cool to room temperature (70°F to 80°F) and set aside. Stir in the Grand Mariner.
2. Prepare an Italian meringue with the egg whites, sugar and water and whip until it cools to 120°F (49°C). Add the softened sheet gelatin to the Italian meringue. Transfer it to a large mixing bowl. Fold in the cooled lemon juice mixture.
3. Fold in the whipped cream and use immediately. Pipe into serving dishes, tart shells or tortes.
4. Yield: 2 lb. 14 oz.
Notes: Reduce the amount of gelatin called for in this formula by half if the mousse will not need to be sliced as in a torte or tart.
Variation:
Honey Mousse -- Make an Italian meringue with 3 ounces egg whites (90 grams/3 egg whites), 2 ounces (60 grams) granulated sugar, 6 ounces (180 grams) honey and 3 fluid ounces (90 milliliters) water. Add 1/2 ounce (12 grams) softened sheet gelatin to the meringue. Fold in 1 fluid ounce (30 milliliters) vanilla extract and 1 fluid ounce (30 milliliters) Grand Marnier. Whip 1 quart (480 milliliter) heavy cream until soft peaks form. Fold the cream into the flavored Italian meringue. If desired, fold in 3 ounces (90 grams) diced candied citrus rind.
4 fluid ounces Lime juice
1 fluid ounce Grand Marnier
4 Egg whites
7 ounces Granulated sugar
3 fluid ounces Water
3/4 ounce Sheet gelatin, softened
26 fluid ounces Heavy cream, whipped to soft peaks
Yield: 46 ounces
1. Bring lemon and lime juice to a boil in a nonreactive saucepan to break down the enzyme in the citrus that might interfere with the gelatin. Let cool to room temperature (70°F to 80°F) and set aside. Stir in the Grand Mariner.
2. Prepare an Italian meringue with the egg whites, sugar and water and whip until it cools to 120°F (49°C). Add the softened sheet gelatin to the Italian meringue. Transfer it to a large mixing bowl. Fold in the cooled lemon juice mixture.
3. Fold in the whipped cream and use immediately. Pipe into serving dishes, tart shells or tortes.
4. Yield: 2 lb. 14 oz.
Notes: Reduce the amount of gelatin called for in this formula by half if the mousse will not need to be sliced as in a torte or tart.
Variation:
Honey Mousse -- Make an Italian meringue with 3 ounces egg whites (90 grams/3 egg whites), 2 ounces (60 grams) granulated sugar, 6 ounces (180 grams) honey and 3 fluid ounces (90 milliliters) water. Add 1/2 ounce (12 grams) softened sheet gelatin to the meringue. Fold in 1 fluid ounce (30 milliliters) vanilla extract and 1 fluid ounce (30 milliliters) Grand Marnier. Whip 1 quart (480 milliliter) heavy cream until soft peaks form. Fold the cream into the flavored Italian meringue. If desired, fold in 3 ounces (90 grams) diced candied citrus rind.
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