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Orange or Lemon Mousse
Preparation info
To serve
6 or 7
Difficulty
Medium
Appears in
The Cookery of England
Published 1975
This is a very fine eighteenth-century recipe because it sets perfectly without the use of gelatine, which so many recipes for a fruit mousse require. If gelatine is used the mousse is much more likely to separate so that there is a layer of jelly at the bottom.
Ingredients
Method
Separate the yolks and whites of the eggs and beat the yolks thoroughly. Grate the yellow part of 4 rinds finely, then squeeze the juice from all the fruit. Heat the juice, grated rind and sugar together, stirring until the sugar is dissolved. Allow to cool. Now pour the mixture on to the egg yolks, beat well and stir over a saucepan of boiling water till the mixture thickens. Allow to cool to