Caramel & orange mousses
This festive dessert makes the perfect end to a buffet party, and it can be made ahead too
Difficulty and servings
Makes 8
Preparation and cooking times
Prep 45 mins
plus setting
- 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.
- 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.
- 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.
- 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.
343 kcalories, protein 8g, carbohydrate 27g, fat 24 g, saturated fat 12g, fibre 1g, sugar 27g, salt 0.16 g
Recipe from Good Food magazine, January 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/147614/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 4 sheets of leaf gelatine
- zest 3 oranges , juice of 2
- 4 eggs , separated
- 100g golden caster sugar
- 2 tbsp Grand Marnier (optional)
- 300ml pot double cream
FOR THE CARAMEL ORANGES
- 50g golden caster sugar
- 3 oranges , cut into segments
Buy ingredients
Search Good Food
These beautiful and classy little cakes make lovely gifts, and kids will enjoy decorating them too
21
ratings
Difficulty and servings
Makes 8
Preparation and cooking times
Prep 45 mins
plus settingIngredients
- 4 sheets of leaf gelatine
- zest 3 oranges , juice of 2
- 4 eggs , separated
- 100g golden caster sugar
- 2 tbsp Grand Marnier (optional)
- 300ml pot double cream
FOR THE CARAMEL ORANGES
- 50g golden caster sugar
- 3 oranges , cut into segments
343 kcalories, protein 8g, carbohydrate 27g, fat 24 g, saturated fat 12g, fibre 1g, sugar 27g, salt 0.16 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
31 December 2009
Debbie rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 October 2010
anooshka rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 February 2011
Belkey rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 April 2011
Karen A rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
30 December 2012
lindsey martin rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.