Citrus Mousse with Orange Candied Pecans
With a creamy texture and clean citrus taste this dessert can be made to fill any favourite glass and tucked into the refrigerator for up to 2 days. A great make ahead dessert that can be shared with friends for any special occasion.
3/4 cup (175 mL) Florida orange juice
1/2 cup (125 mL) Florida grapefruit juice
2/3 cup (150 mL) granulated sugar
3 egg yolks
1 envelope (7 g) unflavoured gelatin
1 cup (250 mL) 35% whipping cream
Orange Candied Pecans:
1/3 cup (50 mL) Florida orange juice
1/3 cup (75 mL) granulated sugar
1 cup (250 mL) pecan halves
Candied Pecans: In a small saucepan, bring orange juice and sugar to boil. Boil for about 3 minutes or until sugar is dissolved and starting to turn golden. Remove from heat and stir in pecans until well coated. Using slotted spoon, remove pecans from sugar syrup and set syrup aside. Spread pecans onto parchment paper lined baking sheet. Bake in 350 F (180 C) oven for about 15 minutes or until golden and fragrant. Let cool completely and break apart any stuck together, if necessary.
In a saucepan bring orange and grapefruit juices and sugar to boil. Add reserved syrup from pecans and boil over medium high heat for 5 minutes. Whisk into egg yolks until well combined. Sprinkle gelatin over mixture and whisk until well distributed. Let cool, whisking occasionally for about 1 hour or until room temperature and consistency of egg whites.
Whip cream and whisk half into juice mixture. Gently whisk in remaining whipped cream. Pour into parfait or wine glasses. Cover and refrigerate for about 1 hour or for up to 2 days until ready to serve. Top with candied pecans before serving.
Makes 6 to 8 servings.