Caramel & orange mousses

Caramel & orange mousses

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(5 ratings)

Prep: 45 mins Plus setting

More effort

Makes 8
This festive dessert makes the perfect end to a buffet party, and it can be made ahead too

Nutrition and extra info

Nutrition:

  • kcal343
  • fat24g
  • saturates12g
  • carbs27g
  • sugars27g
  • fibre1g
  • protein8g
  • salt0.16g
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Ingredients

  • 4 sheets of leaf gelatine
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • zest 3 oranges, juice of 2
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g golden caster sugar
  • 2 tbsp Grand Marnier (optional)
  • 300ml pot double cream

For the caramel oranges

  • 50g golden caster sugar
  • 3 orange, cut into segments
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.

  2. Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.

  3. Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.

  4. A couple of hrs before serving, make the caramel oranges. Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden. Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.

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Comments (4)

lindseymartin's picture
4

Be warned. Takes ages and you cannot get on with anything else. Tastes quite nice but I ran out of time and never got to the caramelised oranges stage as these have to be prepared relatively shortly before serving.

karenja's picture
4

I agree with other reports. A lot of effort but very yummy. Deducted one star on ratings as it took so long to make, but should have 5 stars for taste. I will probably make it again!

eleanormayo's picture
2

such a faff and palaver - tasted quite nice, but not really worth the effort!

cypruska's picture
5

I made it for special occasion and it was a hit! now I'm planning to make this mousse for a big party.
It was delicious!

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