Orange-Lime Mousse

These individual mousses I made for our French-themed cooking club last week were too cute and too delicious to not post. Recipe was from Martha; I didn’t change a thing except putting them in tiny plastic shot glasses and garnishing with fruit {not cinnamon}… and serving with cookies I totally didn’t make myself. Don’t tell Martha.

Ingredients

Serves 4

• 4 large egg yolks, plus 1 large whole egg
• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice (2 to 3 limes)
• 6 tablespoons unsalted butter
• 1 cup heavy cream, chilled
• 1 teaspoon ground cinnamon
• 1 lime, halved lengthwise and thinly sliced into half-moons
• 1 navel orange, halved lengthwise and thinly sliced into half-moons

Directions

1. Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
2. Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
3. Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

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