Mousse à la mandarine


  • Mandarin juice 150 ml
  • Lemon juice 1 teaspoon
  • Gelatin sheets 2
  • Liquid cream 35% fat 135 g
  • Sugar 45 g
  • Egg white 1


Dip the gelatin leaves in a bowl of cold water to soften them.

Pour the cold liquid cream into a salad bowl. Whisk until the whipped cream is not too firm and set aside in the refrigerator.

In another bowl, beat the egg white with the sugar until stiff.

Squeeze out the softened gelatin leaves before dissolving them in a bain-marie over low heat. Then add to the beaten egg white.

Carefully pour the mandarin and lemon juices into the cold whipped cream. Then add the beaten egg white.

Divide the preparation into individual containers before reserving the tangerine mousse in the refrigerator for at least 4 hours.

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