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Tangerine Mousse

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  0 reviews
  • 25 min prep time
  • 1 hr 40 min total time
  • 8 ingredients
  • 9 servings
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Mandarin orange segments dipped into melted chocolate make an elegant garnish for a light-textured mousse flavored with tangerine concentrate.

Ingredients

1/4
cup sugar
2
envelopes unflavored gelatin
2
eggs or 1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2
cups skim milk
2
cups crushed ice
1
(6-oz.) can frozen tangerine juice concentrate*
1
(11-oz.) can mandarin orange segments, drained
2
tablespoons semi-sweet chocolate chips, melted, if desired

Steps

  • 1 In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
  • 2 Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
  • 3 Reserve 9 mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
  • 4 Dip each orange segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped orange segment.
  • 1 In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
  • 2 Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
  • 3 Reserve 9 mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
  • 4 Dip each orange segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped orange segment.

Expert Tips

* Frozen orange juice concentrate can be substituted for the tangerine juice concentrate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
120
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
50mg
17%
Sodium
40mg
2%
Dietary Fiber
1g
4%
% Daily Value*:
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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