Citrus season makes winter all that more bearable, wouldn’t you say?
What I love about citrus based treats is that they are usually lighter in nature, so they make for a good dessert, especially after the heavier, stick to your ribs meals of the cold weather season.
A lovely finish to a meal doesn’t get any easier than this Clementine Creamsicle Mousse.
It all starts with whipping up a batch of my brilliantly easy and foolproof Lemony Lemon Curd. All you will need to do is switch out the lemon juice and zest for orange or clementines, whichever you can source. Once you have this curd made up, you can use it however you want, even if it’s just to spread on toast or fold into whipped ricotta to fill crepes.
Raw Egg Whites
Today we will make a simple mousse, using the remaining egg whites from making the curd. Before we go any further, let’s address the elephant in the room. Can you eat raw egg white? While nothing is 100% safe, the chance of getting a bacteria reaction such as salmonella these days is very low, thanks to strict government enforcement of pasteurizing commercial eggs. I have eaten raw eggs my whole life, even if it’s just to add them to a smoothie. These days they are often added to cocktails etc, raw yolks are usually in steak tartare (that’s a whole other topic!!) and how many of us have licked the batter with raw eggs in it before that cake goes into the oven!? In France egg whites have been whipped while raw and folded into mousse etc for decades, with no qualms.
However, having said all of this, if you would feel better about using the egg whites for this recipe, you can purchase a carton of pasteurized egg whites, or you can whisk them over a water bath until the temperature of the egg whites reaches 160F. See here for a link to this method.
What Makes this Dessert a Creamsicle?
That classic ice cream treat from our childhood is a combination of vanilla ice cream, with a frozen orange flavoured coating. So it is basically a orange and vanilla flavour combination. So easy, right?! For this dessert, we will fold vanilla extract, either powder, paste or liquid into the finished curd.
Once you have gently folded the whipped egg whites, in three batches through the curd, till completely smooth, it is as simple as spooning it all into small cups, jars or ramekins. The amount you will make with this recipe is enough for four full sized dessert cups, or six smaller cups. Set into the fridge to finish setting. Meanwhile you will whip some cream, with some more vanilla added for good measure to spoon on top before serving. In fact, because we are also stabilizing the whipped cream with icing sugar (it has cornstarch) the whipped cream will stay put if you want to spoon it on top of all the individual mousse servings. These can sit in the fridge till you are ready to serve them. Garnish with peeled clementine wedges, segments or slices. And a sprig of mint if so desired.
Final Thoughts
I have made these at the beginning of the week, at they have stayed fresh and firm for two days in the fridge. After that, you may find that the mousse starts to separate a bit. The flavour is fine but the texture will not be as homogenous.
Feel free to use pink grapefruit juice and zest, Meyer lemons, or blood orange juice and zest etc.
This is such an easy way to whip up no-bake dessert that is naturally gluten free and won’t weigh everyone down after a full and hearty meal. Just perfect to keep us going till the weather warms up!
Clementine Creamsicle Mousse
Ingredients
Clementine Curd
- 6 tbsp unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks, save egg whites for below
- 2/3 cup fresh clementine or orange) juice, please use fresh squeezed, include the lemon needed below
- zest from one medium to large lemon zest, before juicing the above
- 1/4 tsp orange blossom water
Creamsicle Mousse
- 1 1/4 cups Clementine Curd, above, chilled, see Notes
- 1 1/2 tsp vanilla extract
- 2 egg whites
- pinch of salt
- 2 tbsp icing sugar
- 1/8 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup whipping cream
- 2 tsp icing sugar
- 1/2 tsp vanilla
- 1 or 2 small clementines, peeled and segmented
- mint leaves for garnish, optional
Instructions
Clementine Curd
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In the bowl of a stand mixer (or a large bowl and a hand mixer) beat the butter and sugar for a good two minutes. You want it well incorporated and fluffy. Add the eggs and yolks, and beat for another minute.
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Add the Clementine or orange juice and mix till incorporated. It will look curdled, but don't worry.
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Add the mixture to a medium, heavy bottomed sauce pan, and cook over low heat until it turns smooth. Stir regularly. The curdled appearance will disappear as the butter melts.
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Increase the heat to just around medium-low and cook, stirring constantly in a figure eight motion until the mixture thickens. This should take around 10-15 minutes. If you pull out the wooden spoon that you are using to stir, and then run your finger down the back through the curd, it should leave a good path that doesn't go away. Or test with an instant read thermometer and ensure that it is at 170F. Don't let it boil.
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Remove from he heat and add the clementine or orange zest and the orange blossom water. Stir in well.
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After it has cooled down in the pot for about 10 minutes, transfer to a bowl or glass jar and press plastic wrap over the surface to keep a skin from forming as it cools. Chill in the fridge. It will continue to thicken there.
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Seal tightly and it will keep in the fridge for quite a while. Enjoy!
Creamsicle Mousse
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Bring out the chilled curd and place 1 1/2 cups in a large bowl. Stir in the vanilla till fully incorporated.
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Using a stand mixer and whip attachment, whisk the egg whites on medium high till just foamy. Add the icing sugar and cream of tartar slowly to incorporate. Then add the vanilla. Increase the speed to medium high and whisk till stiff peaks form but not so stiff that it is ready to separate.
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Using a silicone spatula, scoop 1/3 of the whipped egg whites into the curd mixture. Fold gently to combine. Combine till no more steaks exist. Repeat two more times using up all the egg whites. Spoon the mousse into 4 dessert cups or up to 6 smaller ramekins. Refrigerate till needed.
Whipped Cream
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Using either a stand mixer or hand held mixer, whisk the cream over medium speed till completely foamy. Add in the sugar and vanilla. Increase the speed to high and whisk till firm peaks form.
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Spoon the whipped cream over the mousse. Place a couple of clementine segments over the cream and garnish with mint if so desired.
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These can be made earlier in the day and sit in the fridge till needed. They will keep this way even overnight.
Recipe Notes
Feel free to use up to 1/4 cup more curd if you want it extra tangy!
Water Bath for whipping egg whites
If you are at all concerned about the safety of whipping raw egg whites, here is the method for getting them to a safe temperature:
Fill a small pot with at least 1 ½ inches of water and turn on the heat to medium-high.
In a medium large bowl combine the egg whites, salt, sugar, and cream of tartar and whisk together until fully combined. (make sure the bottom of the bowl will not touch the water when placed over the pot.
Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until egg whites reach a temperature at 160°F, roughly 6 minutes.
Transfer to a stand mixer fitted with a whisk attachment, and add the vanilla. Then whip at medium high speed until the meringue is glossy and beginning to pull away from the sides, and the bowl has cooled down significantly, about 6 minutes.
This method is from Everyday Pie
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