Tangerinas Mousse

I arrive again! If you dont knw I was with a internet problem by a week, but I come back thanks God!! and Thanks to all loveliest friends that asked by me, you are so sweet, I miss you all a lot!!

Before I had my internet problem I had this recipe ready but I cannot made the Post.

This Tangerinas Mousse is to my friend Ruth of http://justaddeggs.blogspot.com/ to Bookmarked recipes.

And this recipe is from Paula Cocina (año 1990) Rosario Valdes Chadwick (she is and cook editor and teacher cook)

Here we enjoy the last tangerinas (I love them) but in the N.H. are in time is how oranges and apples a delicious fruit to eat and make some desserts.

Ingredients

Mousse

6 eggs

1/2 cup of sugar

1 cup of whipped cream

Ingredients Syrup

1 cup and half of tangerina juice

1 tablespoon of grated tangerina peel

1 tablespoon of Orange Liqueur (optative)

1 cup and half of sugar

Method

1.Place the tangerine juice in a pot with the sugar,liqueur and grated peel, heat to medium heat until is boil (a few minutes) to make a thicken syrup.

2. Meanwhile beat the yolks with 1/2 cup of sugar until the batter is foamy.Add the middle of the tangerinas syrup to the yolks and beat until is chill. Reserve the other part of the syrup.

3. In a bowl whipp the whites with a pinch of salt until are firm.

Incorporate the meringue to the yolks mix, add carefully the whipped cream to the mix. Mix well and empty in a large pyrex to mold or in little silicone pans.

Place in the Freeze and let buy 2 hours.

Desmold and serve in plates with the tangerines syrup and garnish with mint.

EN ESPAÑOL

Mousse de tangerinas

Para los que preguntaban por mì muchas gracias, la verdad como dije estuve sin internet y esta receta la tenía lista justo el día que se cortò la conección.

La preparè para Ruth de http://justaddeggs.blogspot.com/ para Bookmarked recipes y la tomè de Paula Cocina (revista chilena) año 1990 de Rosario Valdes Chadwick que era la Editora de cocina en ese tiempo y que tiene excelentes recetas. L admiro mucho.

Ingredientes

Mousse

6 huevos separados

1/2 taza de azùcar

1 taza de crema o nata batida

Almìbar de mandarinas o tangerinas

1 taza y 1/2 de jugo de mandarinas

1 cucharada de ralladura de mandarinas

1 taza y1/2 de azùcar

1 cucharada de licor de naranja o mandarinas

1. En una olla colocar el jugo de mandarinas, azùcar y licor.Llevar a ebullición y hervir hasta que el almìbar estè de pelo.

2.Mientras se prepara el almìbar batir las yemas con 1/2 taza de azùcar hasta que la mezcla estè espumosa. Agregar la mitad del almìbar de mandarinas a las yemas y batir hasta enfriar.Reservar el resto del almìbar

En un Bowl batir las claras hasta que estèn firmes con una pizca de sal, e incorporarlas a la mezcla de yemas,añadir cuidadosamente la nata o crema batida. Verter la mezcla en moldes individuales o un molde grande y congelar en el freezer por 2 horas.

Despues desmoldar y servir acompañado del resto del almìbar de mandarinas. Adornar con hojas de menta.