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
- 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
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
- Calcium 1.0
- Vitamin A 5.0
- Vitamin C 3.0