Mandarin Mousse Cups
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per cup: about | - |
| cal | 4848 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 4 g4g carb |
| fibre | 0 g0g fibre |
| chol | 13 mg13mg chol |
| sodium | 6 mg6mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| vit A | 55 vit A |
| vit C | 33 vit C |
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.
Ingredients
- 1 pkg (7 g) unflavoured gelatin 1 pkg (7 g) unflavoured gelatin
- 2 tbsp orange juice 2 tbsp orange juice
- 2 cans (each 10 oz/84 ml) mandarin orange sections , drained2 cans (each 10 oz/84 ml) mandarin orange sections, drained
- 2 tbsp condensed milk 2 tbsp condensed milk
- 1 tsp finely grated orange rind 1 tsp finely grated orange rind
- 1-1/4 cups whipping cream 1-1/4 cups whipping cream
Preparation
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.
Source : Canadian Living Magazine: January 2005
- Keywords : Dessert; Cocktail Party; Oranges; Refrigerate/Chill; Nut-free; Cream;
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