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Clementine Creamsicle Mousse

A bright and light treat to make up for all the heavier comfort foods of winter. These little mousse cups taste just like everyones favourite Creamsicle ice cream bar, and are naturally gluten free!
Course Dessert
Cuisine French, North American
Keyword clementine, eggs, vanilla, whipped cream
Prep Time 30 minutes
Cook Time 20 minutes
Chilling 2 hours
Servings 4

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

  1. 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.
  2. Add the Clementine or orange juice and mix till incorporated. It will look curdled, but don't worry.
  3. 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.
  4. 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.
  5. Remove from he heat and add the clementine or orange zest and the orange blossom water. Stir in well.
  6. 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.
  7. Seal tightly and it will keep in the fridge for quite a while. Enjoy!

Creamsicle Mousse

  1. Bring out the chilled curd and place 1 1/2 cups in a large bowl. Stir in the vanilla till fully incorporated.
  2. 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.
  3. 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

  1. 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.
  2. Spoon the whipped cream over the mousse. Place a couple of clementine segments over the cream and garnish with mint if so desired.
  3. 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