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Recipe for :

Cointreau and Mandarin Mousse

I like to spend some of my free time looking around second hand bookshops for old or out of print recipe books. A lot of the time you only find the same unpopular titles but, from time to time, you will find something special or something that just appeals because it is unusual or novel. A book that caught my eye is Puddings & Desserts by Denise Jarrett-Macauley - now out of print.

The book has some nice recipes of which this is a good example.


290g (10 1/2 oz) tin of mandarin oranges
1 tablespoon gelatine
4 tablespoons Cointreau or orange liqueur
3 egg yolks
2 tablespoons caster sugar


  • Strain the mandarins, reserving the juice.
  • Sprinkle the gelatine over the juice.
  • Pour two tablespoons of Cointreau over the mandarins and leave them to soak.
  • Add the remaining Cointreau, egg yolks and sugar to the gelatine.
  • Whisk the egg mixture over a bowl of hot water until thick and frothy (with an electric whisk this should take 4 minutes).
  • Pour into individual glass dishes and chill until set.
  • Spoon the soaked mandarins on top and serve

Serves 4

Puddings & Desserts
by Denise Jarrett-Macauley