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Cooking + Entertaining

Orange mousse: the recipe for a refined and gourmet pudding

Orange mousse: the recipe for a refined and gourmet pudding



strained orange juice

you also need

Candied orange peel

The orange mousse it’s a dessert spoon fresh and delicious, perfect to bring to the table during the winter season when citrus fruits, juicy and sweet, abound among the market stalls.

Its preparation will only take 10 minutes, and a few simple steps: just heat the strained orange juice, then add the eggs previously beaten with the sugar and cornstarch and let everything thicken over low heat. The cream thus obtained, after resting in the refrigerator, will then be incorporated into the whipped cream and served in individual verrines made with crumbled biscuits.

The result will be a dessert with a soft and frothy texture and pleasant citrus notes, ideal to be tasted as a refined dessert. end of meal on the occasion of a festive lunch or to offer at the end of a dinner with friends.

We completed the mousse with slivered almonds and candied orange peel, to buy ready-made or homemade with our recipe, simple or frozen. But, if you prefer, you can top it off with crumbled cocoa beans, cat’s tongues or chopped pistachios.

Find out how to prepare orange mousse by following the step-by-step procedure and tips. If you liked this recipe, also try the lemon, chocolate and kiwi mousse, or try other orange desserts.

How to prepare the orange mousse

Pour the orange juice into a saucepan 1put on the fire and bring almost to a boil.

Meanwhile, break the eggs into a bowl 2.

Mix sugar and cornstarch 3.

Whisk vigorously until the mixture is clear and frothy. 4.

Pour the egg mixture into the pan with the hot orange juice 5.

Cook over low heat for about 3 minutes, stirring constantly with a whisk. 6until you get a thick, lump-free cream.

Transfer the orange cream to a bowl, cover with transparent contact film seven and let cool in the refrigerator.

After the standing time, whip the cream 8.

Mix cream with orange cream 9.

Fold it gently with a spatula tenand with movements from bottom to top.

Cover the foam obtained with a sheet of transparent film 11 and refrigerate for about 1 hour.

Meanwhile, crumble the cookies and place them in the bottom of the dessert glasses 12.

Once cold, transfer the mousse to a baggie 13.

Divide the orange mousse into each glass 14.

Add the candied orange peel cut into cubes 15.

Top with slivered almonds 16.

Bring to the table and serve 17.


The orange mousse can be stored in the refrigerator, covered with a transparent film, for 2 days massive.

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