HERE’S a real quick recipe and is ideal at the moment as there are plenty of tangerines around.
Orange curd can be found in most delicatessens or farmers markets but if you are struggling, substitute with rindless marmalade although the recipe is never as good. Crushed amaretti biscuits give that wonderful crunchy texture to finish it off. The dish will look wonderfully elegant in a cocktail glass or a scooped glass bowl.
QUICK FIX MASCARPONE & TANGERINE MOUSSE WITH CRUSHED AMARETTI
Ingredients (serves 6)
250g tub mascarpone
200g tub fromage frais
175g orange curd
Juice of 2 tangerines
1 large egg white
6 tbsp orange or Brandy liqueur
6 Amaretti biscuits crushed
Method
1. In a large bowl whisk together the mascarpone, fromage frais and 100g orange curd until smooth. Add most of the tangerine juice and gently beat in.
2. In a separate bowl, whisk the egg white until stiff with the remaining few drops of juice. Gently fold this into the orange curd mixture, and then divide between six small glasses, dishes or ramekins. Cover and chill for a couple of hours.
3. Meanwhile, mix the remaining curd with the liqueur to give a smooth sauce. Spoon a little over each mousse and sprinkle with crushed amaretti biscuits at the last moment.
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