The citrus aromas and the addition of Bergamot from the Earl Grey balance this mousse out beautifully!
Serves: 8 Prep. time: 10′ + 3h waiting Cooks in: 40′ Ready in: 50′
15 gelatin sheets
½ lt water
4 tbsp Earl grey tea (Bergamot)
2 oranges, peeled
2 pink grapefruits, peeled
2 yellow grapefruits, peeled
10 tbsp honey
4 egg whites
200 ml double cream 35%, whipped
1-2 tbsp sugar
Put gelatin sheets in a bowl and soak in a little cold water for 5-7 minutes. In a small pan boil 1/2 lt water. Leave tea to infuse for 7 minutes. Strain through a sieve in a clean bowl. Squeeze gelatin sheets and transfer in the tea. Add honey and stir with a spatula until gelatin and honey dissolve in the tea.
Beat egg whites with a mixer in a meringue with stiff peaks. Stir in tea carefully until well-combined. Stir in whipped cream.
Cut all citrus peels in stripes and boil in water for 15 minutes, changing the water twice in the meantime. Drain, put in the pan again with sugar and cook on a low heat for 6-8 minutes until caramelized. Stir in half quantity in the mousse. Divide mousse in glasses and refrigerate for 3 hours or more.
Cut orange and grapefruit slices and garnish each mousse. Add some caramelized peel and drizzle with some honey that you heat first on a low heat for 1 minute or so.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Μους με τσάι περγαμόντου και εσπεριδοειδή