Camden New Journal - Reciepe for Easter egg orange mousse By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Easter egg orange mousse

Easter egg orange mousse
I don’t know what gave me this idea but it works and is fun for an Easter pudding. The chocolate Easter eggs should be just a bit bigger than a traditional hen’s egg and you can buy then wrapped in foil. I have hidden a baby Easter egg in each mousse but you could hide some other sweet or just leave them without.

Ingredients
Serves 6
6 hollow Easter eggs, unwrapped
6 baby Easter eggs, optional
3 eggs, separated
3 tbsp caster sugar
Rind of one orange and little juice
1 flat desp gelatine
2 fl oz double cream, whipped.

Cut the top off each chocolate egg using a sharp knife, being very careful not to break the rest of the egg. (The top bit can be discarded if it crumbles.) Then place each empty chocolate Easter egg in an egg cup and add the baby egg into each cup if using.
Put the egg yolks, caster sugar and orange rind into a bowl and beat until thick and creamy. Put some of the orange juice into a small saucepan, sprinkle over the gelatine powder, then set aside.
Beat the egg whites until stiff. Gently heat the gelatine and then fold into the yolk mixture then, using a metal serving spoon, fold in the whipped cream and egg whites.
Mix well and very carefully spoon the mixture into each chocolate egg. If you have remaining mousse mixture pour into a bowl.
Leave to set in a cool place and serve with a teaspoon.

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