Mandarin Mousse Cups

Author: Canadian Living

Mini chocolate cups, available in specialty stores and some supermarkets, are fancy holders for these mini-portions of citrusy mousse. Small wine glasses or cups, or foil bonbon cups that hold about 1 tbsp (15 mL) are also good options.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: January 2005

Ingredients

  • 1 pkg (7 g) unflavoured gelatin
  • 2 tablespoons orange juice
  • 2 cans mandarin orange sections drained
  • 2 tablespoons condensed milk
  • 1 teaspoon finely grated orange rind
  • 1 1/4 cup whipping cream

Method

In small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Warm over low heat until dissolved; set aside.

Remove 30 mandarin sections to bowl; set aside. In blender, pur?remaining mandarins, condensed milk, orange rind and gelatin mixture until smooth; scrape into large bowl. Refrigerate until thickened to consistency of egg whites, about 30 minutes.

In bowl, whip cream; fold one-quarter into mandarin mixture. Fold in remaining whipped cream. Refrigerate until thick enough to mound firmly on spoon, 1 to 2 hours.

Place cups on tray. Using piping bag fitted with star tip or sturdy plastic bag with 1 corner cut off, pipe or spoon heaping 1 tbsp (15 mL) mousse into each cup. Refrigerate until firm, about 2 hours. (Make-ahead: Cover and refrigerate cups and mandarin sections for up to 8 hours.)

Top each cup with mandarin piece.

Nutritional facts <b>Per cup:</b> about

  • Sodium 6 mg
  • Protein 1 g
  • Calories 48.0
  • Total fat 4 g
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mandarin Mousse Cups

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