Today, I have some good news to share! The good news is… mousse.
Yes, it is!
No! Okay — the mousse was a lie… kind of.
I mean, while mousse is always good news, I have some news to share that’s even better than mousse.
The news is that I’ve been accepted to pastry school! Hooray!
Not that getting into pastry school is any sort of big, grandiose achievement or anything — like most trade schools, they pretty much check your bank account, your high school diploma, and your pulse. As long as you have those three things, then you’re good to go.
Still, I’m excited to be going — even if it’s going to involve a lot of 5am wake-ups and barking, “Yes, Chef!” all day.
My other good news, though, involves mousse and candied nuts!
I made some. It was good. You should make some, too. It will be good.
You could just make the mousse if you want, or just the nuts, since they’re a great snack to munch on.
Why mousse? Because I wanted to make something that had an extra special, elegant feel to it. This citrus mousse is like my little celebratory break from basic cookies and cakes.
Citrus Mousse & Candied Almonds
*adapted from 24 Hours – Vancouver
- 1/3 cup orange juice (from 2 large cara cara oranges)
- 1/3 cup white sugar
- 1 cup almonds
- 1/2 cup orange juice (from 3 large cara cara oranges)
- 1/2 cup grapefruit juice (from 1 large grapefruit)
- 1/4 cup lemon juice (from 2 large lemons)
- 1/2 cup white sugar + leftover syrup from candied almonds *(if not using syrup, increase sugar to 3/4 cup)
- 3 egg yolks
- 1 packet (7g) powdered gelatin
- 3 tablespoons cold water
- 1 cup whip cream
- 1/4 teaspoon vanilla extract
First, make the candied almonds — preheat the oven to 350°F (or 175°C) and line a baking sheet with parchment paper.
Bring a 1/3 cup of orange juice and a 1/3 cup of white sugar to a boil in a saucepan over medium-high heat.
Boil for 3 ~ 5 minutes, taking care to not let the mixture boil over. Remove the saucepan from the heat and stir in the almonds.
Stir the almonds well to coat them evenly in syrup, then, using a slotted spoon, transfer the almonds to the prepared baking sheet. Reserve the leftover syrup for the mousse.
Bake for 10 ~ 15 minutes until well browned. Allow to cool completely.
To make the mousse, first place 3 tablespoons of cold water in the bottom of a heat-proof bowl. Sprinkle 1 packet of powdered gelatin over top of the water and let sit for 5 minutes.
While you wait, combine 1/2 cup of white sugar with 1/2 cup orange juice, 1/2 cup grapefruit juice, and 1/4 cup lemon juice in a saucepan over medium heat.
As the juice and sugar starts to boil, whisk in the remaining syrup from making the candied almonds.
Allow the juices and sugar to boil for 5 minutes.
In another heat-proof bowl, whisk together 3 eggs yolks until just smooth.
Remove the boiled juice from the heat and pour it, very slowly while whisking gently, into the egg yolks. Whisk vigorously as you slowly add the rest of the hot juice.
Once the yolks and juice are combined, pour the mixture back into the saucepan and cook over medium heat for a couple minutes, or until the mixture thickens and coats the back of a metal spoon.
Strain the hot mixture through a mesh strainer into the bowl of dissolved gelatin. Whisk until all the gelatin is dissolved.
Allow the juices and gelatin to cool, stirring occasionally, for at least 30 minutes.
When the juice mixture is sufficiently cool, beat 1 cup of whip cream and 1/4 teaspoon of vanilla until soft peaks form. Whisk the whipped cream into the juice and gelatin.
Pour the mousse mixture into individual serving glasses and place in the fridge to chill for 2 hours before serving.
Once the mousse has chilled and set, it’s time to eat!
Garnish your mousse with the candied almonds, wedges of citrus fruit, and more whipped cream if you’d like.
Even though mousse definitely has a fancy feel to it, that doesn’t mean it’s hard to make. And you don’t even need a real reason to celebrate, either — unless, of course, you just want to celebrate the fusion of orange, grapefruit, and lemon in a glass. Yum!