Clementine Mousse Sandwich Cookies
As with an ice cream sandwich, this recipe calls for inserting mousse between two cookies, which become tender and moist after refrigeration. To get a firm mousse, make a crème diplomate, which is a mixture of pastry cream, whipped cream and gelatin, replacing the milk with clementine juice. To make things easier, use store-bought ginger […]
Ingredients
- 1/2 tsp gelatin
- 1 tbsp (15 ml) cold water
- 2 tbsp sugar
- 2 tsp cornstarch
- 1 egg
- 1 clementine, zest finely grated
- 1/3 cup (75 ml) clementine juice
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) 35% whipping cream
- 16 store-bought ginger cookies (see note)
Instructions
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and mix well. Add the clementine zest and juice, as well as the lemon juice. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Add the gelatine and stir until completely dissolved. Strain through a sieve set over a bowl to remove any lumps.
- Cover with plastic wrap directly on the surface of the clementine cream. Let cool. Refrigerate for 2 hours or until completely chilled.
- In another bowl, whisk the 35% cream with an electric mixer until stiff peaks form.
- Mix the clementine cream with a spatula until creamy and smooth. Using a whisk, stir half of the whipped cream into the clementine cream. Gently fold in the remaining whipped cream.
- Transfer the mousse into a pastry bag fitted with a star tip. Top half of the cookies with the mousse. Cover with a second cookie to form a sandwich, pressing down lightly. Place in an airtight container.
- Refrigerate for 8 hours or overnight to allow the cookies to soften. The sandwich cookies will keep just until the following day (see note).
As with an ice cream sandwich, this recipe calls for inserting mousse between two cookies, which become tender and moist after refrigeration. To get a firm mousse, make a crème diplomate, which is a mixture of pastry cream, whipped cream and gelatin, replacing the milk with clementine juice. To make things easier, use store-bought ginger cookies. A delightful dessert.