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Mousse of Orange to the Cointreau
For 4 people:
5 eggs 100 grams of sugar. Juice of three oranges. Juice of one lemon. 2 glasses of Cointreau. 6 fishtail tails. 1/4 liter of liquid cream. Rind of an orange.
Beat the yolks with the sugar until it dissolves completely.
Add the lemon and orange juice. Dissolve the fish tails in a bain-marie and add them to the cream.
Put it to cool until it is about to harden. Whip the cream, reserving 6 tablespoons.
Beat the whites until stiff and mix both with the cream.
Fill glasses with the sugar rim and chill for two hours. Garnish with whipped cream and orange zest.
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