Ingredients
Method
- Separate the eggs, finely grate the orange zest, squeeze the juice, and bloom the gelatin in cold water until it forms a thick paste.
- Whisk the egg yolks together with half of the caster sugar in a saucepan, then gradually stir in the fresh orange juice until smooth.
- Cook the mixture gently over low heat while stirring constantly until it thickens enough to lightly coat the back of a spoon without boiling.
- Pour the warm mixture through a fine sieve into a clean bowl to remove any small cooked egg pieces.
- Whisk the bloomed gelatin into the warm custard until completely dissolved, then stir in the orange zest.
- Cover the surface with plastic wrap and refrigerate for about 30 to 60 minutes until cool but still fluid.
- Beat the egg whites until foamy, then slowly add the remaining sugar while mixing until glossy stiff peaks form.
- Lightly whisk one-quarter of the whipped egg whites into the cooled orange mixture to loosen its texture.
- Using a spatula, gently fold in the remaining whipped egg whites in several additions until no white streaks remain.
- Divide the mousse evenly among serving glasses and refrigerate for at least 4 hours, or overnight, until fully set.
- For the topping, whip the cold heavy cream with the sifted icing sugar until stiff peaks develop, then gently fold in the orange zest.
- Pipe or spoon the whipped cream over each mousse cup, garnish with a fresh orange slice if desired, and keep chilled until serving.
Nutrition
Notes
A silky citrus dessert that's wonderfully refreshing and perfect for preparing ahead. Every spoonful is light, creamy, and bursting with fresh orange flavor.