Orange Mousse
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 463 kcal | (22 %) | ||
| Protein | 13.3 g | (14 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 33 g | (22 %) |
Ingredients
- Ingredients
- 4 white Gelatin sheet
- 4 eggs
- 80 grams sugar
- 250 grams Whipped cream
- 2 Oranges
- 2 Tbsps Orange marmalade
- 2 Tbsps Orange liqueur
- 1 Tbsp butter
- 1 Tbsp chopped almonds
- 1 Tbsp brown sugar
Preparation steps
Soak the gelatin in cold water. Separate the eggs. Mix egg yolks, 80 grams (approximately 3/4 cup) sugar and cinnamon with the whisk of the hand mixer until frothy. Place gelatin in a pot and dissolve over low heat. Fold dissolved gelatine into the egg yolk mixture and refrigerate. Beat egg whites and cream separately until stiff. When the gelatin cream starts to gel, fold in egg whites and whipped cream. Refrigerate for about 2 hours to solidify.
Cut peel off orange peel, removing white skin. Cut out orange segments from the membranes. Dissolve marmalade over low heat, stir in Cointreau and divide among 4 dessert plates. Scoop the mousse with 2 tablespoons place on the dessert plates. Heat butter in a pan, add almonds and brown sugar, cook briefly and serve over the mousse.
