Orange Wine Mousse Recipe
Ingredients
| 2 x 170ml cans quick-frozen concentrated orange juice | ||
| Water | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Gelatine | 2 Teaspoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 3/4 cup water, extra | ||
| 1/4 cup sugar, extra | ||
| 3 teaspoons gelatine, extra | ||
| 1/3 cup dry white wine, extra | ||
| Cream | 3/4 Cup (16 tbs), thickened | |
| COINTREAU ORANGES | ||
| Oranges | 4 | |
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cointreau | 2 Tablespoon | |
Directions
Place water in pan, add sugar and gelatine, stir over heat without boiling until sugar and gelatine are dissolved.
Remove from heat, stir in half of one can of thawed orange juice and wine.
Pour into wetted mould of 1 litre (4 cup) fluid capacity and refrigerate until set.
While this layer is setting, prepare next layer.
Place extra water in pan, add extra sugar and extra gelatine, stir over heat without boiling until sugar and gelatine are dissolved; remove from heat, stir in remaining 1 1/2 cans of orange juice and extra wine, pour into large basin, refrigerate until set to the consistency of unbeaten egg white, then fold in whipped cream; pour onto first layer; refrigerate until set.
Unmould, serve with whipped cream and Cointreau Oranges.
Cointreau Oranges: Peel oranges thickly, remove segments by cutting down side of membrane between each segment; reserve any juice.
Combine water and sugar in pan, stir over heat until sugar is dissolved, bring to boil, remove from heat, place in basin, cool.
Add orange segments, reserved juice and Cointreau, cover, refrigerate overnight.
Remove from heat, stir in half of one can of thawed orange juice and wine.
Pour into wetted mould of 1 litre (4 cup) fluid capacity and refrigerate until set.
While this layer is setting, prepare next layer.
Place extra water in pan, add extra sugar and extra gelatine, stir over heat without boiling until sugar and gelatine are dissolved; remove from heat, stir in remaining 1 1/2 cans of orange juice and extra wine, pour into large basin, refrigerate until set to the consistency of unbeaten egg white, then fold in whipped cream; pour onto first layer; refrigerate until set.
Unmould, serve with whipped cream and Cointreau Oranges.
Cointreau Oranges: Peel oranges thickly, remove segments by cutting down side of membrane between each segment; reserve any juice.
Combine water and sugar in pan, stir over heat until sugar is dissolved, bring to boil, remove from heat, place in basin, cool.
Add orange segments, reserved juice and Cointreau, cover, refrigerate overnight.
Chef
