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Clementine mousse
35 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 283
  • Fat about 18g
  • Carbohydrates about 25g
  • Protein about 5g
This is needed
This is needed for 4 people
Clementine cream
  • 2 tbsp birnel (pear syrup)
  • 1 fresh egg
  • 1 fresh egg yolk
  • 4 clementines, rinsed with hot water, dabbed dry, grated zest and juice
  • 2 tbsp Maizena cornflour
  • 1 fresh egg whites
  • 1 pinch salt
  • 1.5 dl cream, beaten until stiff
  • 1 clementines peeled, in slices
  • 2 tbsp unsalted pistachios, roasted, coarsely chopped
  • 1 tbsp birnel (pear syrup)
  • 4 glasses, each approx. 200 ml
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And that's how it's done
And that's how it's done
Clementine cream
In a pan, whisk the clementine zest and juice (approx. 200 ml) with all the other ingredients up to and including the cornflour. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat and continue to whisk for approx. 2 mins. Pour the cream through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr.
Stir the clementine cream until smooth. Beat the egg white with the salt until stiff, carefully fold in with the whipped cream. Divide the mousse between glasses, chill for approx. 1 hr.
Top the mousse with the clementine segments and pistachios, drizzle with the pear syrup.

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