Cold Orange Mousse

From: Unicorn <unicorn_at_indenial.com>
Date: Fri Feb 20 2004 - 06:33:28 EST

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            FOOD FUNNY
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Here's a classic food funny from our friend George in Poughkeepsie:

Three sons left home to make their fortunes, and they all did very,
very well for themselves. They got together recently and were
discussing what they each had done to benefit their aging mother.

"Well," said the first one, "I bought Mom a huge house in Beverly
Hills."

"I bought her a Mercedes and hired a full-time driver for her."

"I've got you both beat," said the third. "I bought her a miraculous
parrot that can recite any Bible verse you tell it to."

A little later, the mother sent out a thank you letter to all three
sons. "Gerald -- the house you bought was too big. I only live in
one room, but I have to clean the entire house. Milton -- the car is
useless because I don't go anywhere because I'm too old. But Robert
-- you know exactly what I like. The chicken was delicious."

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            TODAY'S RECIPE
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This classic French recipe can be used as the basis for your own
experiments. Try using lemons, limes, tangerines, or even grapefruit
to customize this recipe according to your preferences.

Cold Orange Mousse (Mousse d'Oranges)

3 eggs
2 egg yolks
3 Tbs (45 ml) sugar
The grated rind and juice of 1 large orange
1 1/2 packets (1 1/2 Tbs, 22 ml) plain gelatin
2 Tbs (30 ml) whipped cream
Orange segments for garnish
3 Tbs (45 ml) red currant or raspberry jelly
2 Tbs (30 ml) water

Whisk together the eggs, egg yolks, sugar, and orange rind in a mixing
bowl. Place the bowl over a pot of simmering water and whisk
constantly until thick and foamy. In a small saucepan, combine the
orange juice and gelatin and stir over low heat until the gelatin is
completely dissolved. Fold into the egg mixture along with the
whipped cream. Pour into a large serving bowl or 4 to 6 individual
serving bowls and refrigerate until set, at least 1 hour. Combine the
jelly and water in a small saucepan and heat to incorporate. Cool the
sauce. Place 2 or 3 orange sections per serving on top of the mousse
and spoon the sauce over them. Serves 4 to 6.
Received on Fri Feb 20 06:33:29 2004

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