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Orange Mousse   CD  DP  30mins plus chilling

Serves 6      Cold   Fruit   Dessert 


4 Eggs
2 Egg Yolks
100g/4oz Caster Sugar 
The grated rind and juice of 1 Lemon
15g/1/2oz Powdered Gelatine
150ml/5fl.oz. Double Cream, whipped
180ml/6fl.oz. Concentrated Orange Juice

To Serve

Extra whipped Cream 

The grated rind of 1/2 an Orange


1. Place the eggs, egg yolks, sugar and lemon rind in a large mixing bowl then set the bowl over a pan of hot water and whisk until thick and light.

2. Place the gelatine and lemon juice in a heatproof bowl, set over a pan of simmering water and stir until dissolved. Set aside.

3. Fold the whipped cream into the orange mixture together with the orange juice and mix well.


4. Pour gelatine into mousse mixture in a steady stream whilst constantly stirring.  


5. Pour into a serving bowl and chill for at least 4 hours until set.

6. To serve - decorate with piped cream and grated orange rind.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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