Pink Citrus Mousse with Lemonade Jelly

Name: Sunkist Growers
Price range: $

By Pastry Chef Ruby Shenk | Salt & Light Pastry Co.

Prep: 60 mins

Serves: 8

Ingredients

Bloom gelatine in ice water (with actual ice cubes), set aside
Whip cream to soft peaks, set aside
Once gelatine is soft, remove from water and squeeze out any excess water
Heat ⅓ of total juice to a simmer, remove from heat, and whisk in gelatine to dissolve
Whisk gelatine/juice into the rest of the citrus juice, let cool to 70 degrees F or room temperature
Combine water and sugar in a small saucepan over medium heat until it reaches 248 degrees F
While the syrup is heating up, whip egg yolks on high speed in an electric mixer fitted with a whisk to pale yellow and increased in volume. At this point, slowly pour in syrup down the side of the bowl
Whisk the yolks and syrup until tepid to the touch, very light, and tripled in volume
Fold ½ of the juice/gelatin into the whipped yolks
Fold the other ½ of the juice into the whipped cream
Fold both mixtures together, it will be loose and will firm in the fridge
Pour into serving cups and chill at least 2 hours or until firm before adding Lemonade Jelly to the top

Bloom gelatine in ice water (with actual ice cubes) until soft and pliable
Combine lemon juice, ⅓ cup water, sugar and vanilla paste in a small pot just until it starts to simmer, remove from heat
Squeeze all excess water from the gelatine
Whisk gelatine into the mixture and let cool to room temperature before pouring on top of mousse cups~ 3 Tablespoons per cup
Let chill at least 2 hours or until jelly firms up before finishing with any other toppings like fresh fruit or whipped cream!