Fine Cooking, February-March 1994
|— 4 Servings||Print RecipeEmail Recipe|
Whip together the yolks, 2 Tbs. sugar, and 1/2 cup caramel sauce, or more to taste, over hot but not boiling water until hot and thick, about 10 minutes. The mixture should leave a thin ribbon trail when you raise the whisk. (To cook the yolks properly, the mixture should reach at least 165°F.) Remove from heat and continue beating until lukewarm.
Combine the orange juice and the gelatin in a small stainless-steel bowl. Let the mixture stand for 5 minutes and then melt over hot water, bringing the mixture to about 100°. Let cool slightly.
Prepare a meringue by combining the egg whites and 1 Tbs. sugar and whipping this mixture to medium-stiff peaks-until peaks fall over just slightly. Whip the cream to medium stiff.
To assemble the mousse, fold the slightly warm gelatin mixture into the egg-yolk mixture, then fold in the meringue, and finally fold in the whipped cream. Refrigerate at least 2 hours.
For a different flavor, you can use honey or maple syrup in place of the caramel sauce. This mousse can also be frozen. Simply defrost it overnight in the refrigerator and use as needed.
Preparation time does not include refrigeration.