Best 2 Tangerine Mousse Recipes
Indulge in a delightful culinary journey with our exquisite Tangerine Mousse, a symphony of flavors that will tantalize your taste buds. This light and airy mousse is crafted with fresh tangerines, offering a vibrant citrus zest that dances on your palate. Each bite is a burst of sunshine, transporting you to a tropical paradise. As you delve into our collection of recipes, you'll discover variations of this classic dessert, each with its unique charm. From the classic Tangerine Mousse, featuring a velvety smooth texture and intense tangerine flavor, to the Chocolate-Tangerine Mousse, which combines the richness of chocolate with the freshness of tangerines, there's a flavor combination for every palate. And for those seeking a vegan alternative, our Vegan Tangerine Mousse offers a delightful balance of flavors without compromising on taste. Whether you're a seasoned baker or just starting your culinary adventures, our recipes provide clear instructions and helpful tips to ensure success. Prepare to embark on a delightful journey of flavors and textures, and let the vibrant essence of tangerines captivate your senses.
Check out the recipes below so you can choose the best recipe for yourself!
DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
TANGERINE MOUSSE
Provided by Moira Hodgson
Categories brunch, dessert
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
- Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
- Place the saucepan over very low heat (you may also use a double boiler) and whisk gently until the mixture has thickened enough to coat a spoon. Do not overcook. Cool and place in a large mixing bowl.
- Whip the cream until stiff.
- Whip the egg whites until barely stiff (not too dry).
- Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
- Place the mousse in individual bowls or glasses or in a serving bowl. Chill overnight or for at least four hours.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- Use ripe tangerines: The flavor of the mousse will be best if you use ripe, juicy tangerines. Look for tangerines that are deep orange in color and have a slightly sweet smell.
- Chill the ingredients before using: Chilling the cream and tangerine juice before making the mousse will help it set more quickly and smoothly.
- Beat the egg whites until stiff peaks form: This will help to incorporate air into the mousse, making it light and fluffy.
- Fold the egg whites into the tangerine mixture gently: Over-mixing will cause the mousse to deflate.
- Refrigerate the mousse for at least 4 hours before serving: This will give it time to set properly.
Conclusion:
This tangerine mousse is a light, refreshing, and flavorful dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts and hostesses. The combination of sweet and tart flavors is sure to please everyone at your table.
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