Orange Lime Mousse
I got an email today from my mother.
It was a sad email, telling me that the mushy date balls that she always send me every year around this time would not be arriving this year.
Apparently she could not find the mushy date mixture at any store.
That got me thinking.
Do you think that Martha Stewart has a problem finding ingredients for her recipes?
Probably not, but Martha Stewart doesn’t make yummy mushy date balls.
Thinking of this got me hungry.
It also got me thinking of Martha Stewart.
So, in honor of my mom’s mushy date balls, here is a recipe for Orange Lime Mousse.
Why Orange Lime?
Orange Lime Mousse Ingredients
* 4 large egg yolks, plus 1 large whole egg
* 3/4 cup plus 2 tablespoons sugar
* 1/4 cup fresh orange juice
* 1/4 cup fresh lime juice (2 to 3 limes)
* 6 tablespoons unsalted butter
* 1 cup heavy cream, chilled
* 1 teaspoon ground cinnamon
* 1 lime, halved lengthwise and thinly sliced into half-moons
* 1 navel orange, halved lengthwise and thinly sliced into half-moons
1. Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
2. Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
3. Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.