Orange Mousse PDF Print E-mail
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Wednesday, 22 June 2011 01:15

Refreshingly rich conclusion to a wonderful dinner party!


  • 6 egg yolks
  • 1 orange, grated for zest, then juiced
  • 1 lemon, grated for zest, then juiced
  • 3 TBS orange juice concentrate mixed with 5 TBS water
  • 1 cup sugar
  • 2 cups heavy cream
  • 2 TBS sugar


  1. In stainless-steel bowl, beat egg yolks
  2. Place bowl over pot of simmering water over low heat
  3. Slowly add the fresh lemon juice, orange juice, and concentrate mixture while whisking and turning bowl to prevent scrambling yolks
  4. When eggs become slightly thick, add 1 cup sugar slowly while continuing to beat mixture, approximately 25 minutes
  5. Add the zests during last few minutes of cooking
  6. Remove from heat and allow to cool
  7. In separate bowl, whip the cream to the soft-peak stage and gradually add 2 TBS sugar while beating
  8. Slowly fold in the cooled yolk mixture until well blended
  9. Spoon or pipe the mousse into dessert glasses and chill several hours before serving

Serves 6


Last Updated on Saturday, 23 May 2015 18:27