Orange Mousse: A smooth dessert with addictive potential

When making orange mousse, one thing is especially important: Never, ever try it before serving! Because we can say with certainty that nothing will be left of it. I usually prepare them a day in advance so that I don’t have to do anything the next day. For example, I can pull orange mousse out of the fridge in a happy round of double headers. I call on the god of cards, he wants to give me better cards next time.

I also try to bribe the card god with these mousses:

The secret to a mousse is that it’s nice and smooth. This also applies to the orange mousse. In general, I have a “sweet tooth” and put an extra corner for desserts in my stomach, where it always is, really always. My colleagues would also sign this. That’s why we started an internal survey in November and collected great melting dessert recipes. Take a look and be inspired. All are excellent, including the addictive orange mousse.

In the pre-Christmas version you will find many other dessert ideas that you can prepare for the festive menu with us. And check out our recipe collection for more ideas for treats like cookies, cakes, and more.

There are three glasses with orange mousse on a blackboard.  Next to it are a slice of orange and three oranges.


Light and smooth orange mousse


This fruity and sweet orange mousse is addictive. This is why you should never test it beforehand. Never!

the preparation

  1. Soak the gelatin in cold water. In a large bowl, beat the egg yolks with the powdered sugar until smooth. Please use a blender and not a mixer. Then add the mascarpone and mix again. Cover the mixture with cling film and chill in the fridge for 30 minutes.

  2. Meanwhile, wash the organic orange in hot water and pat dry. Finely grate the orange peel. Please don’t be bitter. Then squeeze the orange. Add 6 tablespoons of orange juice, 1 tablespoon of orange zest and orange liqueur to the egg yolk and mascarpone mixture and whisk.

  3. Take the gelatin out of the cold water and dissolve it in a separate saucepan over very low heat and stir it into the mixture. Cool again for a moment. After 10 minutes, add the cream and refrigerate for at least 2 hours. Even better: refrigerate overnight. And don’t try! Never. Then divide the orange mousse into six pretty glasses and garnish with mint leaves and perhaps other ingredients.

Leave a Comment

Your email address will not be published. Required fields are marked *