SELECTED SIZES, SELECTED VARIETIES
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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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