Mint Julep Mousse
Recipe by Roger Fong, Chef, R-Rice Sushi, Wok and Grill
Photography by Haigwood Studios
Yield: 6 servings
4 teaspoons gelatin powder
1/4 cup warm water
3/4 cup crème de menthe
6 eggs, separated
8 ounces sugar, divided
1 cup orange juice
1/2 cup water
2 1/2 cups heavy cream
fresh chopped mint for garnish
candied bourbon pecan pieces for garnish
Photography by Haigwood Studios
Yield: 6 servings
4 teaspoons gelatin powder
1/4 cup warm water
3/4 cup crème de menthe
6 eggs, separated
8 ounces sugar, divided
1 cup orange juice
1/2 cup water
2 1/2 cups heavy cream
fresh chopped mint for garnish
candied bourbon pecan pieces for garnish
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Combine gelatin with 1/4 cup warm water and crème de menthe; stir and set aside.
In a double boiler, combine egg yolks and 4 ounces sugar; add orange juice. Do not boil. Cook, stirring frequently, until orange curd thickens. Beat egg whites to form soft peaks; set aside. Mix 4 ounces sugar with 1/2 cup water to moisten. Cook sugar-water mixture in a saucepot, stirring, until a candy thermometer reads 230 degrees. Fold into egg whites to make meringue; stir until cool. Whip heavy cream to form soft peaks. Add dissolved gelatin mixture and combine. Gently fold orange curd and meringue into the mint julep gelatin. Fill desired serving cups, garnish with mint and pecan pieces. R-Rice 1140 Hammond Dr. Sandy Springs 770/804-8155 r-rice.com |
