Orange Mousse Recipe
Ingredients
| Unflavored gelatin | 1 Gram | |
| Orange liqueur | 3 Tablespoon | |
| Egg yolks | 3 | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Frozen Orange Juice Concentrate - 1/3 cup , thawed | ||
| Water | 1/3 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Orange Segment - 12 | ||
| Pistachio nuts | 2 Tablespoon | |
Directions
MAKING
1) Into a small saucepan, put the gelatin over the liquor and allow to stand for 5 minutes
2) Over a low flame, warm to dissolve the gelatin
3) Into another saucepan, beat the egg yolks with sugar until smooth
4) Add in the orange juice concentrate and water and pour into egg yolk mixture
5) Using a whisk, beat over a low heat for 10 minutes till thickened slightly
6) Tip in the gelatin mixture
7) Transfer to a bowl and place this over a larger bowl of ice and water
8) Stand the mixture stirring once every 10 to 15 minutes till cool
9) Whip the cream using an electric mixer and fold in the mixture
10) Line 12 muffin cups with circles of grease paper
11) Place an orange segment each into each muffin cup
12) Spoon the mousse into the muffin cup and then tap to remove any air bubbles
13) Refrigerate for at let 2 hours or overnight
FINALIZING
14) Unmold over a plate by using a towel dipped in hot water and wrapped around each muffin cup
15) Peel off the paper
SERVE
16) Serve with some pistachio nuts atop each mousse
1) Into a small saucepan, put the gelatin over the liquor and allow to stand for 5 minutes
2) Over a low flame, warm to dissolve the gelatin
3) Into another saucepan, beat the egg yolks with sugar until smooth
4) Add in the orange juice concentrate and water and pour into egg yolk mixture
5) Using a whisk, beat over a low heat for 10 minutes till thickened slightly
6) Tip in the gelatin mixture
7) Transfer to a bowl and place this over a larger bowl of ice and water
8) Stand the mixture stirring once every 10 to 15 minutes till cool
9) Whip the cream using an electric mixer and fold in the mixture
10) Line 12 muffin cups with circles of grease paper
11) Place an orange segment each into each muffin cup
12) Spoon the mousse into the muffin cup and then tap to remove any air bubbles
13) Refrigerate for at let 2 hours or overnight
FINALIZING
14) Unmold over a plate by using a towel dipped in hot water and wrapped around each muffin cup
15) Peel off the paper
SERVE
16) Serve with some pistachio nuts atop each mousse
Chef
