Recipe - Lime Mousse With Tangerine Jelly

LIME MOUSSE
1/3 cup Sugar, plus
2 teaspoon Sugar
One fourth cup Water
1 cup Freshly squeezed strained
lime juice
1 Envelope unflavored gelatin
1 cup Heavy cream
Gelee de mandarines
(tangerine jelly, recipe
below)

TANGERINE JELLY
4 Fresh tangerines or tangelos
30 Pieces cubed sugar
2 cup Dry white wine
1 Envelope unflavored gelatin

Here's a recipe for a Lime Mousse with a Tangerine Jelly topping that I'm
sure can be used for loads of other things! It's from the New New York
Times cookbook. Never realized how little there is out there for
tangerines! And the Tangerine Jelly sounds like it might stand on its own
too!

Combine the 1/3 cup sugar & water in a saucepan and bring to the boil,
stirring until sugar dissolves. Add the lime juice. Empty the gelatin into
a small bowl and add enough water to moisten thoroughly. Stir this into the
lime mixture. Bring to the boil stirring and remove from teh heat. Let
cool, but do not let the mixture set. When the mixture is cool but still
liquid beat the cream until stiff with the reamining 2 tsp sugar. Fold this
into the lime mixture. Spoon into individual crystal glasses or molds.
Chill until set. Serve with gelee de mandarines. (6 to 12 servings)

Celle de Mandarines (tangerine jelly): Rub the tangerines all over with the
sugar cubes, collecting as much skin oil on hte cubes as possible.

Peel the tangerines. Cut the skin of 2 tangerines into very thin strips.
Remove the sections. Carefully cut away and discard the membranous out
coating of each section. Remove and discard the seeds. Place the sections
as they are prpared in a mixing bowl.

Pour the wine into a saucepan and add the sugar cubes and strips of
tangerine peel. Add the gelatin and bring to the boil slowly, stirring
constantly with a wooden spoon. Strain. Let cool.

Pour about 1 One half cups of the liquid into the bottom of a crystal bowl.
Chill until almost set. Arrange a circular pattern of tangerine sections in
the center. Chill once more until set. Continue adding layers of the liquid
and patterns of tangerine sections until all the ingredients are used.
Chill until ready to serve.

My note: I would probably not invest in the expensive cubes...I'd probably
try something like throwing the peels (cut in chunks except for the
julienned ones) and the sugar into a plastic bag and knead the mixture
until the sugar picked up the oils. Then I'd just remove the big chunks and
have the mixture ready to add to the wine. Posted to TNT Prodigy's Recipe
Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 18,
1997