Tangerine Mousse with Kiwi Sauce
|Unflavored gelatine||2 Tablespoon (2 Envelopes)|
|Cold water||2 1⁄2 Cup (40 tbs)|
|Frozen tangerine juice concentrate||1 Can (10 oz), partially thawed|
|Lemon juice||1 Tablespoon|
|Frozen whipped topping with real cream||1 Cup (16 tbs), thawed|
|For the kiwi sauce:|
|Kiwi fruit||4 Medium|
|Confectioner's sugar||2 Tablespoon|
1) In a small saucepan, add gelatine into 1/2 cup cold water. Allow the gelatine to soften for 1 minute.
2) Cook over a low flame till it has dissolved completely. Take the pan off the flame.
3) In a medium bowl, mix tangerine juice, lemon juice and cold water. Add in the gelatine mixture and stir over a bowl of cold water till the mixture thickens.
4) Stir the mixture for 10 minutes till it starts to resemble the consistency of an unbeaten egg white. Take the bowl off the iced water.
5) Gently fold in the whipped topping into the gelatin mixture. Mix well.
6) Transfer the mixture into a 1-quart mould. Chill till the mixture firms up, for a minimum of 3 hours.
7) To make the kiwi sauce, slice the kiwi and cut them into 1-inch pieces, Add into a food processor along with sugar. Blend to get a smooth paste. Chill the kiwi sauce till serving time.
8) Unmould the mousse by around the edges and shake the mould slightly onto the serving plate. You can speeden the process by bipping the mould into warm water for 5 seconds. Shake the mould to release the mousse.
9) To serve, pour the kiwi sauce over the mousse.
10) Garnish with the sections of tangerine.
11) Place any extra kiwi sauce on the side.