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Recipe by Esther Deutsch.
3/4 cups sugar
4 egg yolks
1 tablespoon orange zest
2 tablespoons Gefen Cornstarch
1/2 cup fresh orange juice
1 container non-dairy dessert topping, like Kineret Whipped Topping
phyllo dough (extra-fine sheets)
orange juice
splash of Heaven & Earth Lime Juice
splash of Heaven & Earth Lemon Juice
rum, as desired
clementines, sliced
sugar, for coating
Preheat oven to 400 degrees Fahrenheit.
Cut sheets of phyllo dought into four-inch squares. (You may cut through a few sheets at a time.)
Spray the cups of a muffin tin or round ramekins with nonstick cooking spray.
Place one square of phyllo dough on a flat surface and spray with nonstick cooking spray. Add the next layer of phyllo dough on top, in a diamond shape (you should be able to see all eight corners of the two squares). Spray. Add the third sheet at the same angle as the first. Spray. Add a fourth sheet at the same angle as the second. Each phyllo cup will be four sheets thick.
Cup the phyllo star loosely into a four-inch round shape and gently press into a muffin tin or ramekin. Repeat with remaining phyllo dough.
Bake for seven to eight minutes or until lightly brown. Cool and keep covered at room temperature until ready to serve.
To prepare mousse, beat sugar and egg yolks in the bowl of a stand mixer. Add orange zest and cornstarch and beat until well combined. Set aside.
Whip up Kineret Whipped Topping until stiff peaks form. Add orange juice and beat for additional 30 seconds. Add egg yolk mixture and beat for several minutes until mousse is evenly incorporated. Refrigerate in an airtight container until ready to serve.
When ready to serve, spoon mousse into phyllo cups.
Combine all liquid ingredients and pour into shot glasses or mini stemware.
To garnish mousse cups with baked clementine slices, cut clementines horizontally in thin rounds. Coat both sides of each slice with sugar. Bake uncovered for 10-15 minutes until golden. Allow to dry on Gefen Parchment Paper.
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