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Japanese Orange Mousse Recipe
|Mint||1 Bunch (100 gm)|
|Crystallized ginger||1 1⁄2 Cup (24 tbs)|
|Canned mandarin oranges||11 Ounce (1 Can)|
|Orange gelatin||6 Ounce (2 Package)|
|Orange liqueur||2 Tablespoon|
|Vanilla ice cream||1 Pint (Semi Soft)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3239 Calories from Fat 877
% Daily Value*
Total Fat 99 g151.6%
Saturated Fat 60.6 g303.2%
Trans Fat 0 g
Cholesterol 375.6 mg
Sodium 974.5 mg40.6%
Total Carbohydrates 419 g139.6%
Dietary Fiber 15.1 g60.4%
Sugars 385.4 g
Protein 171 g342%
Vitamin A 242.5% Vitamin C 438.3%
Calcium 171.7% Iron 362.1%
*Based on a 2000 Calorie diet
1) In the freezer, place a medium-sized bowl as well as beaters for whipping in order to chill them.
2) Wash the mint and dry with paper towels. Keep aside about 12 leaves for decoration and keep the remaining in the fridge for future use.
3) Slice the ginger into very thin slices and keep aside.
4) Drain the Mandarin oranges and set them aside.
5) Place a small saucepan over high flame and bring 1 cup of water to a boil. Add the orange-flavored gelatin. With a wooden spoon, stir well till the gelatin has completely dissolved.
6) Into a large bowl, pour the gelatin mix and add 3 ice cubes and liqueur. Stir well till the ice has melted. Add the ice cream and whisk by hand till the mixture is fluffy and light. With a plastic wrap, cover the mixture and place it in the freezer.
7) Into the chilled bowl, pour heavy cream and with the electric mixer, beat it till the cream stands in soft peaks.
8) Among 4 serving bowls or goblets, divide the mousse and top each serving with a spoonful of whipped cream. Around the whipped cream, arrange the orange slices and mint leaves in an attractive pattern and garnish the whipped cream with ginger slices. Cover with plastic wrap and refrigerate.
9) Serve chilled.