Orange Mousse

Orange Mousse

When the holidays are over the celebrating in my household doesn’t take a break, we just start a new batch of it. Yes, two of my children were born right after Christmas and so the partying tends to just continue until April when my own birthday arrives. In order to still be able to fit into my clothes without cutting out one of the best parts of any celebration, dessert, I have taken to eating lighter lunches and dinners because for me it just isn’t a celebration without a special dessert. And this orange mousse is one of those desserts. It always makes an appearance during winter months because of the bounty of gorgeous citrus available. It’s a perfect and easy mousse worthy of every calorie.

2 oranges
1/4 cup caster sugar
2 tsp unflavored gelatin
1 egg white
2/3 cups heavy whipping cream
pinch of salt

Zest one of the oranges. Peel and cut both oranges into chunks. Squeeze the chunks to extract about 3 tablespoons juice. Set aside. Puree the orange slices with the sugar. Pour into a bowl and add the zest.

Add 1 cup of water into the inner pot of your rice cooker and set to Steam. Place a heatproof bowl over the steaming water. Add the reserved orange juice and sprinkle gelatin over the top. Stir until gelatin is completely dissolved. Take off the heat, cool slightly and mix in the puree.

In another bowl whip the egg white with the salt until it forms stiff peaks then fold into the orange mixture. In a separate bowl beat the cream into soft peaks and fold half of it into the mixture as well. Divide the mousse into four serving dishes and refrigerate at least an hour or until set.

Serve with remaining whipped cream and an orange slice.


Over to You
What’s your version of orange mousse? Share and inspire us!

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