Recipe
ORANGE MOUSSE MERINGUES
Serves: 8
Preparation time: 40 minutes If they like it, it serves 8 otherwise
Cooking time: 3 hours
Totaltime: 3 hours 40 minutes
Ingredients
- Meringue shell:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 teaspoon cornstarch
- Orange mousse filling:
- 1 envelope unflavored gelatin
- 1 1/2 cups orange juice
- 3 egg yolks
- 2 teaspoons grated orange rind
- 1/2 cup granulated sugar
- 3/4 cup chilled evaporated milk
Preparation
-
FOR MERINGUE SHELL:
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Blend in cornstarch.
Line baking sheet with parchment paper. Spread with meringue to make 9-inch circles, forming 1-inch high rounded rim.
Bake in center of oven for about one hour or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove from oven and gently peel off paper. Place on serving plate.
FOR ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind, remaining juice, and sugar.
Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon.
Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened.
In a bowl, beat evaporated milk for minute or until thick and foamy; fold into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.
main ingredients:
type of recipe:
cake
type of dish:
dessert
cuisine:
France
specific recipes:
Chef-recipe
season and occasion: Valentines-Day
-
Strawberry mousse cake
-
Light raspberry mousse
-
Orange chiffon cake with orange fluff icing
-
Lacy almond-orange cookies
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