Tangerine Brocciu Mousse : let’s take advantage of our tangerines !

Ingredients:                                                                                                Casa di Legnu Corse recipe

– 8 tangerines

– 250g brocciu

– 25cl water

– 150g sugar

– 2 eggs

– 1 soup spoon tangerine apéritif (Orsini)


In a saucepan, mix the sugar and water, then bring to the boil for about 10min and reduce to a syrup.

Grate a few tangerine zests while you are waiting, they’ll be useful for decorating later on. Peel the tangerines and divide into segments (delicately remove any white skin).

Once the syrup is ready, add the tangerines and carefully mix.

Remove with a skimming ladle and allow to cool.

Beat the 2 egg yokes with 4 soup spoons of sugar, until the volume increases and they become frothy and light. Flavour with a spoon of the tangerine apéritif.

Blend the brocciu and incorporate the mix (eggs+sugar).

Whip the egg whites (with a pinch of salt) until they become firm.

Very carefully, incorporate the whites with the brocciu cream.

Prepare your verrines, and dispose the tangerine segments on the bottom. Cover with the brocciu cream, and decorate with the tangerine zests. Place in the fridge for at least 2 hours before serving.

Source: Casa di Lengu Corse

Recipe: Casa Corsa ©

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