118th in a series of base recipes for Chefs from a variety of michelin starred kitchens.
ORANGE AND PASSIONFRUIT MOUSSE
Makes 24 individual portions
Ingredients/Mise en place:
16 egg yolks
2Lt Double cream
8 leaves gelatine
Zest of oranges
½ carton orange juice
½ kg passion fruit puree
Raspberry coulis [crushed raspberries, icing sugar and hint lemon juice passed through a sieve)
Divide ingredients into half, keeping orange and passion fruit separate.
Put ½ sugar with yolks and ½ sugar with orange juice.
Heat sugar and juice and add gelatine.
Add juice to yolks, fold in cream.
Pour into glasses (half full) and allow to set, when set add a thin layer of raspberry coulis.
Make passion fruit mousse using same method as for orange mousse, pour into glasses allow to set before serving.