The Orange Mousse is a lovely Danish dessert, fresh and not to heavy.
This is one of the most popular Danish mousses together with the Lemon Mousse.
The dessert is lovely on a summer’s day and the kids will love it.
Orange Mousse Recipe.
17 g gelatin
4 Eggs (4 egg yolks and 4 egg whites)
75 g Sugar
2 table spoons of grated orange peel
½ a table spoon of grated lemon peel
200 ml Orange juice
1 table spoon of lemon juice
500 ml whipping cream (save a bit for decoration)
Grated chocolate for decoration.
Separate the Eggs. Make sure you don't get any egg yolks into the egg white, if you do the egg white will not whip up.
Whip the egg yolks and sugar well (to light in colour).
Add Orange and lemon peel and about 2/3 of the juice to the egg yolks and sugar mix.
Whip the egg white to a stiff peak.
Whip the wiping cream.
Heat up the last 1/3 of the juice in the microwave until hot and add the gelatin to the juice, stir until dissolved, let cool a bit and add to the egg yolks mix.
When the egg yolk mix starts setting, mix in the cream (hold some cream back for decoration) and egg whites carefully.
Pour the mousse into a large glass bowl or use 8-10 small desert bowls.
Leave to set for a couple of hours in fridge.
Decorate with cream and grated chocolate or orange pieces.
For other Danish recipes go to Danish Recipes.