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Orange Mousse

Orange Mousse

Total: 1 hrs 30 mins

Nutritional Value / Person:

Calories: 439 kcal Fat: 22g Carbohydrates: 47g Protein: 7g

  • No Meat
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Orange Mousse

 

Total:  1 hrs 30 mins 

Nutritional Value / Person: 

Calories: 439 kcal
Fat: 22g
Carbohydrates: 47g
Protein: 7g

Orange Mousse

Want to cool down on a hot summer day? This orange mousse will accomplish exactly that while also giving you the feeling of being on a tropical island, sipping cocktails in a luxurious resort and watching the sun set on the ocean horizon. And hey, you do not even have to leave your kitchen to enjoy that kind of feeling.

Christian

Christian Fritz

Nacionalidad: German 
Profesión: Software Consultant 
Favorite Dish: Whole steamed fish
Awards: Participant Concours au Miel 

Total Time

1 hrs 30 minutes

Active Time

30 minutes

Yield

4 portions

Calories / Portion

439 kcal

Ingredients
  • 80g biscuits
    crumbled
  • 2tbsp orange liquor (Grand Marnier)
  • 150g lemon curd
  • 1tbsp lemon juice
  • 1 egg
  • 1 egg yolk
  • 3tbsp sugar
  • 1 orange
    (zest and juice will be used)
  • 2 leaves of gelatine
    immersed in cold water for approx. 5 mins, drained
  • 1 egg white
  • a little salt
  • a little pepper
  • 1 1/2dl cream
    beaten until stiff
How To
  • 1
    For the biscuit crunch:
    Divide the biscuit crumble between the four glasses and sprinkle them with orange liquor. Mix lemon juice and lemon curd and stir until smooth, then spread on top of the biscuits.
  • 2
    For the mousse:
    Whisk the egg, egg yolk and sugar. Add the orange zest and its juice. Beat together in a warm bain-marie until the foam is firm. Add the gelatine while stirring until it is dissolved. Stir in the orange liquor, then remove the bowl from the bain-marie. Place the bowl in cold water and stir occasionally. Do this until the mixture has cooled down. Beat the egg white with a mixer until its stiff. Add the sugar and briefly continue whisking the foam. Fold the stiff egg white and sugar mix into the orange cream together with the cream (cream needs to be beaten stiff before). Do this very carefully not to lose any volume. Then carefully spoon the mass on top of the biscuit. Cover the pots and put in the fridge to chill for at least 1 hr.

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