Recipe by Jules Mercer
Photographs by Sean Calitz
With influences of North African markets, this velvet-textured mousse finishes off any spring feast.
Orange and rose-water mousse
- 4 eggs, separated
- 220g castor sugar
- 45ml (3 tbsp) rose syrup + extra, to decorate
- zest and juice of 2 oranges
- zest and juice of 2 lemons
- 10g gelatine dissolved in 75ml water
- 250ml (1 cup) whipping cream + extra, to serve
- 5ml (1 tsp) vanilla extract
- rose petals, to serve
Beat the egg yolks with the sugar until pale and thickened. Stir through 45ml (3 tbsp) rose syrup, lemon and orange zest and juice.
Heat the gelatine in a hot water basin. Stir the gelatine into the egg yolk mixture.
Reserve about 100ml of the cream for decoration. Whip the remaining cream and vanilla extract until soft peaks form. Stir through the egg mixture. Beat the egg whites until stiff and glossy, and fold through the mixture.
Divide between 8 glasses or ramekins (or one large bowl) and refrigerate for at least 4 hours.
Serve with dollops of whipped cream, rose syrup swirls and rose petals.