Esponjado de Mandarina or Tangerine Esponjado
Ingredients
- 1 ½ cup fresh tangerine juice
- Zest from 1 tangerine
- 1 can 14 oz condensed milk
- ⅓ cup water
- 1 tbsp unflavored gelatin
- 1 cup heavy cream
- ½ cup sugar
- 3 egg whites
Instructions
- In a small pot add the water and gelatin. Over medium heat let it cook for about 2 minutes or until the gelatin dissolves.
- Place the tangerine juice and condensed milk in a blender and blend for about 2 minutes. Add the dissolved gelatin to the blender and blend for 1 minute more. Add the tangerine zest and set aside.
- In a medium bowl, using an electric mixer, beat the heavy cream for about 3 minutes. Fold the whipped cream into the tangerine mixture.
- Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.
- Add half of the egg whites to the mixture, gently folding to incorporate them. Don't overwork the mixture. Add the rest of the whites and fold the mixtures together.
- Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight.
Notes
*For serving the mousse, you can use small glasses, martini glasses, small bowls or small coffee cups.
*Esponjado needs to set in the refrigerator for at least 3 hours before serving, so plan accordingly.
*This mousse can be made up to 1 day ahead. Cover well with plastic wrap and keep in the refrigerator until ready to serve and add whipped cream right before serving.
Nutrition
Calories: 418kcalCarbohydrates: 36gProtein: 21gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 93mgPotassium: 262mgFiber: 0.2gSugar: 36gVitamin A: 1109IUVitamin C: 28mgCalcium: 69mgIron: 0.5mg
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