Clementine Mousse

Clementine Mousse
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 10

    clementines, peeled

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 1/4 tsp.
    (1 mL)

    vanilla extract

  • 1/2 cup
    (125 mL)


  • 1/2 cup
    (125 mL)

    whipping cream

  • 2

    eggs, whites only

  • 3 Tbsp.
    (45 mL)


  • 4

    clementine segments for garnish


Purée clementines in a blender or food processor. In a pan, add lemon juice, vanilla extract and sugar to puréed clementines and boil gently, stirring, until mixture has jam-like consistency.

Cool. In a bowl, whip cream into firm peaks. Set aside. In another bowl, beat egg whites into stiff peaks.

Using a spatula, gently fold whipped cream into the clementine mixture. Fold in beaten egg whites.

Spoon mousse into sherbet glasses and garnish with clementine segments. Serve immediately or refrigerate.

Source: Metro