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Helene’s Mai Tai Mousse

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From the 2 in 1 International Recipe Card Collection. The front of the cards has three drinks, the back has one recipe – Helene’s Mai Tau Mousse.

After-Dinner Drinks, Card 4

Blue Cloud

1 1/3 jiggers blue curacao
1 jigger sambuca
Club soda
Pour sambuca and curacao into large brandy snifter half-filled with crushed ice. Add club soda to taste. Garnish with orange slice and cherry.

Sambuca Con La Mosca

1 jigger sambuca
Odd number of coffee beans (3 or 5)
Pour sambuca into brandy glass and drop coffee beans in.
Italians, by tradition, bite into coffee beans while sipping sambuca; an odd number of beans is favored – but use any number you like.

 

Helene’s Mai Tai Mousse

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Helene's Mai Tai Mousse

Course Dessert
Servings 8 servings

Ingredients

  • 12 ladyfingers
  • 1/4 cup light rum
  • 2 tablespoons unflavored gelatin
  • 3/4 cup orange-grapefruit juice
  • 7 egg yolks
  • 1 cup superfine sugar
  • 2 teaspoons cornstarch
  • 1 1/2 cups boiling milk
  • 2 tablespoons triple sec
  • 2 tablespoons lime juice
  • 1 teaspoon almond extract
  • 1/4 teaspoon peppermint extract
  • 7 egg whites
  • 1 cup heavy cream
  • 3-4 pineapple slices

Instructions

  1. Place ladyfingers in shallow dish and sprinkle rum over; let stand while preparing mousse.
  2. Sprinkle gelatin over orange juice; let stand to soften.
  3. Place egg yolks in mixing bowl; slowly beat in sugar a little at a time and beat until mixture is pale yellow and forms ribbons; beat in cornstarch.
  4. Place mixture in heavy-bottomed saucepan or double broiler. Pour in boiling milk and cook over medium heat, stirring constantly with wooden spoon, until mixture thickens and coats spoon (170.) Do not overcook or eggs will curdle.
  5. Stir in orange juice-gelatin mixture, and add triple sec, lime juice, and extracts. Pour into large bowl and set aside.
  6. Beat egg whites until stiff peaks form. Fold into egg-sugar mixture; cover and place in refrigerator; chill until almost set (about 2 hours) stirring with rubber spatula every 15 minutes to prevent mixture from separating.
  7. Beat heavy cream until soft peaks form; gently fold into mousse.
  8. Arrange pineapple slices in bottom of 8-cup charlotte mold; arrange ladyfingers around sides of mold. Pour in Mai Tai Mousse. Cover and chill until thoroughly set, at least 4 hours.
  9. To serve, dip mold quickly in hot water. Unmold and garnish plate with mint sprigs.

Recipe Notes

May substitute 1 6-ounce can Mai Tai mix for the orange-grapefruit juice 8-10 servings

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