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Orange Chiffon Mousse Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , separated|
|Cold water||1⁄2 Cup (8 tbs)|
|Canned frozen unsweetened orange juice concentrate||6 Ounce|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 1872 Calories from Fat 873
% Daily Value*
Total Fat 99 g152.5%
Saturated Fat 58.4 g292.1%
Trans Fat 0 g
Cholesterol 751.8 mg
Sodium 658.1 mg27.4%
Total Carbohydrates 222 g74.1%
Dietary Fiber 1.4 g5.4%
Sugars 214.5 g
Protein 34 g68.8%
Vitamin A 93.2% Vitamin C 393.3%
Calcium 27.7% Iron 14.9%
*Based on a 2000 Calorie diet
In a small bowl, beat together egg yolks and water; stir this into gelatine mixture.
Cook over medium heat and cook until gelatine dissolves and mixutre thickens slightly.
Remove from heat; stir in frozen juice.
Chill until mixture starts to set (about 45 minutes).
Beat egg whites until stiff; add 1/4 cup sugar and continue beating.
Fold into orange mixture.
Fold in whipped cream.
Pour into a crystal bowl and chill.
Decorate with whipped cream and orange curls.
An excellent light dessert after a heavy meal.