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Clementine Mousse
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Prep Time:
25 minutes
Total Time:
1 hour 40 minutes
Elegant mousse topped with chocolate-dipped mandarin orange segments.
Ingredients:
  • 1/4 cup sugar
  • 2 envelopes unflavored gelatin
  • 2 eggs or 1/2 cup refrigerated or frozen fat-free egg product, thawed
  • 1 1/2 cups skim milk
  • 2 cups crushed ice
  • 1 (6-oz.) can frozen tangerine or orange juice concentrate
  • 3 tiny fresh clementines, peeled and sectioned or 1 (11-oz.) can mandarin orange segments, drained
  • 2 tablespoons semi-sweet chocolate chips, melted
Instructions:
  • In a medium saucepan, whisk together sugar, gelatin, and eggs until smooth. Gradually stir in milk and cook over medium heat until the mixture coats the back of a spoon, stirring constantly. Be careful not to let it boil. Allow it to cool slightly before using.
  • Transfer the mixture into a large blender or food processor with a metal blade. Blend at medium speed and gradually add ice and spoonfuls of tangerine concentrate until ice is melted. Pour the mixture into a 1 1/2-quart bowl and refrigerate for 10 to 15 minutes until partially set.
  • Set aside 8 clementine or mandarin orange segments for garnish on a paper towel. Gently fold the rest of the orange segments into the mixture. Chill for 1 to 2 hours until firm. Optionally, transfer the mixture into individual dessert dishes before chilling.
  • Dip each clementine segment halfway into melted chocolate and place on waxed paper. Allow to set. Garnish each serving with a chocolate-dipped clementine segment.

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