Orange mousse with mandarins and kiwi

Name: Orange mousse with mandarins and kiwi
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 6
Ingredients: 2 Oranges (including 1 organic); 6 sheets white gelatine; 6 fresh eggs (Gr. M); 175 g Sugar; 7-10 Tbsp Salt; 400 g Whipped cream; 3 Tangerines; 3 Kiwis; 6 Physalis to decorate

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
430 mins

TOTAL TIME
430 mins

Ingredients

Servings: 6

2 Oranges (including 1 organic)
6 sheets white gelatine
6 fresh eggs (Gr. M)
175 g Sugar
7-10 Tbsp Salt
400 g Whipped cream
3 Tangerines
3 Kiwis
6 Physalis to decorate

Directions

1
Wash organic orange hot and dry. Rub half of the peel off, peel the other half in fine strips (put aside in a little water). Squeeze both oranges and measure 150 ml juice.
2
Soak gelatine in cold water. Separate eggs. Whisk egg yolk and sugar in a hot water bath until thick and creamy. Squeeze the gelatine and dissolve in the hot egg cream. Stir in the orange juice and the orange grater.
3
Chill until the cream begins to gel.
4
Beat the egg white and 1 pinch of salt until stiff. Whip the cream until stiff as well. First fold the cream, then the beaten egg white into the gelling cream. Pour into glasses and chill for at least 6 hours, preferably overnight.
5
Peel the mandarins so that the white skin is completely removed. Peel the kiwis. Cut the fruit into slices. Arrange orange cream and fruit. Decorate with physalis and orange peel.