Orange mousse: the recipe for a refined and gourmet pudding
Ingredients
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
Step 1
Step 1
Pour the orange juice into a saucepan 1put on the fire and bring almost to a boil.
Pour the orange juice into a saucepan 1put on the fire and bring almost to a boil.
2nd step
2nd step
Meanwhile, break the eggs into a bowl 2.
Meanwhile, break the eggs into a bowl 2.
Step 3
Step 3
Mix sugar and cornstarch 3.
Mix sugar and cornstarch 3.
Step 4
Step 4
Whisk vigorously until the mixture is clear and frothy. 4.
Whisk vigorously until the mixture is clear and frothy. 4.
Step 5
Step 5
Pour the egg mixture into the pan with the hot orange juice 5.
Pour the egg mixture into the pan with the hot orange juice 5.
Step 6
Step 6
Cook over low heat for about 3 minutes, stirring constantly with a whisk. 6until you get a thick, lump-free cream.
Cook over low heat for about 3 minutes, stirring constantly with a whisk. 6until you get a thick, lump-free cream.
Step 7
Step 7
Transfer the orange cream to a bowl, cover with transparent contact film seven and let cool in the refrigerator.
Transfer the orange cream to a bowl, cover with transparent contact film seven and let cool in the refrigerator.
Step 8
Step 8
After the standing time, whip the cream 8.
After the standing time, whip the cream 8.
Step 9
Step 9
Mix cream with orange cream 9.
Mix cream with orange cream 9.
Step 10
Step 10
Fold it gently with a spatula tenand with movements from bottom to top.
Fold it gently with a spatula tenand with movements from bottom to top.
Step 11
Step 11
Cover the foam obtained with a sheet of transparent film 11 and refrigerate for about 1 hour.
Cover the foam obtained with a sheet of transparent film 11 and refrigerate for about 1 hour.
Step 12
Step 12
Meanwhile, crumble the biscuits and place them at the bottom of the verrines 12.
Meanwhile, crumble the cookies and place them in the bottom of the dessert glasses 12.
Step 13
Step 13
Once cold, transfer the mousse to a pouch bag 13.
Once cold, transfer the mousse to a baggie 13.
Step 14
Step 14
Divide the orange mousse into each glass 14.
Divide the orange mousse into each glass 14.
Step 15
Step 15
Add the candied orange peel cut into cubes 15.
Add the candied orange peel cut into cubes 15.
Step 16
Step 16
Top with slivered almonds 16.
Top with slivered almonds 16.
Step 17
Step 17
Bring to the table and serve 17.
Bring to the table and serve 17.
storage
The orange mousse can be stored in the refrigerator, covered with a transparent film, for 2 days massive.
