Fruit Recipes
Tangerine Curd Mousse
60minutes
8serves
difficulty
Preparation
For the almond and coconut streusel cake
1
In a bowl, mix the 00 flour, coconut flour, salt, sugar, the grated peel of one 3moretti tangerine and the butter. Work quickly with your hands to form crumbs.
2
Spread them in an 18cm hinged mould covered with baking paper and leave to stand in the fridge for a couple of hours.
3
Bake at 200°C for about 15/20 minutes. Leave to cool on a wire rack.
For the tangerine jelly
1
Place the gelatine sheets in a bowl with cold water to soften them.
2
With the help of a juicer, squeeze out the tangerine juice, then filter it. Place the juice and sugar in a small saucepan and heat up. Turn off the heat and add the well-drained gelatine, stirring well.
3
Pour the mixture into the silicone mould until the flower petals are covered and place in the freezer overnight.
For the tangerine curd mousse
1
Beat the egg yolks, sugar and corn starch in a bowl and set aside.
2
Heat both the 3moretti tangerine and lemon juice in a saucepan with the butter. Pour the juice over the egg and sugar mixture and cook, stirring, until thickened but not bringing it to the boil. Add the well-squeezed gelatine sheets, previously soaked in cold water.
3
Remove from the heat and allow to cool. Add the semi-whipped cream and mix from the bottom up without letting it come apart.
4
Pour the mixture into the mould over the jelly and place in the freezer to harden.
How to make it
1
Place the streusel disc onto a plate.
2
Take the mousse out of the mould and place it on the streusel cake.
Tips
Turn out the cake and place it in the fridge to defrost gradually. Serve when completely defrosted. It can also be prepared the day before and stored in the fridge.
Ingredients
For the coconut almond streusel cake
40 g 00 flour20 g coconut flour60 g almond flour60 g butter60 g sugarto taste Grated 3moretti tangerine peel to taste pinch of salt
For the tangerine curd mousse
150 ml 3moretti tangerine juice 20 ml 3moretti lemon juice 500 ml fresh cream90 g butter120 g sugar15 g corn starch9 g gelatine (4.5 sheets of isinglass)3 yolks
For the tangerine jelly
50 ml 3moretti tangerine juice1 g gelatine (1/2 isinglass sheet)1/2 tsp. of sugar
