RECIPES FROM OESOPHAGEAL PATIENTS

MOUSSE MANDARIN

I tried this recipe recently out of my Harrowsmith Cookbook (the author of the recipe is Judy Black from St. Andrews, New Brunswick). PLEASE NOTE THAT THEREFORE THIS CANNOT BE COPIED FOR ANYTHING OTHER THAN PERSONAL USE.

I'd love to take credit for creating it but cannot. Mom, who does not like the taste of ANYTHING :-) anymore loved it. Great thing is it is really easy to make and you can make it in small individual size portions to whatever suits you. (I think its the orange liqueur in it that turned her on but she'll never admit to that!) This creamy cool mousse might also appeal to someone who is having trouble with swallowing, however it does have whipped cream which some might not tolerate.

• 2 - 10 oz. cans madarin orange sections, well drained,
• 2 Tablespoons lemon juice,
• 2 Tablespoons orange liqueur,
• 1 teaspoon vanilla,
• 1/4 cup cold water,
• 1 envelope gelatin,
• 1/2 cup sugar,
• 2 cups whipping cream.

1. Puree mandarins until smooth. Turn into large bowl and add the lemon juice, liqueur and vanilla.
2. Pour water into measuring cup and add the gelatin to soften.
3. Turn the water and gelatin only into a saucepan and heat, stirring constantly, over medium heat until the mixture becomes almost clear - approx. 2 minutes.
4. Add sugar and stir until dissolved. Stir into fruit mixture and cool to room temp.
5. Whip cream until it will hold soft peaks.
6. Stir in quarter of mixture, then fold in remaining cream.
7. Turn into dessert dishes and chill until set, approx. 2 hours.

Enjoy. - Kathleen