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Dessert creams have always had a place in Italian cuisine, even in the most ancient recipes. In the early days, however, the cream base was often fried.
For a more elegant presentation of this simple, wonderfully flavored cream, a little gelatin is often added. In this case it should be refrigerated for a few hours until set, and then turned out of its mold and decorated as desired. It is then often accompanied by a very dark chocolate sauce, preferably hot.
- 4 eggs, separated
- 2/3 cup superfine sugar
- 2 tablespoons potato flour
- 2 tablespoons Grand Marnier
- 2 cups fresh orange juice
- Grated zest of 1 orange
In the top of a double boiler, whisk the egg yolks with the sugar until the mixture falls from the whisk in a flat ribbon shape, onto the rest of the batter.
Set the pan over simmering water and continue beating as you gradually add the other ingredients: the potato flour, Grand Marnier, orange juice and zest. Continue cooking, without boiling, until you have a thick cream. Remove from the heat; let cool slightly.
Beat 2 of the egg whites until stiff. Fold into the cream. Pour the mousse into a glass dish or goblet and refrigerate until ready to serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
309 calories; 5g total fat; 213mg cholesterol; 68mg sodium; 55g carbohydrates; 1g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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