Blood orange mousse

steve bennett

steve bennett

5th February 2012
steve bennett

Blood orange mousse

Very light textured mousse, with a good flavour of this seasonal fruit.


  • 3 blood oranges-zest and juice (a)
  • 75ml whipping cream (a)
  • 1 bronze gelatine leaf (b)
  • 3 egg yolks(c)
  • 60g caster sugar (c)
  • 10g cornflour (c)
  • 3 egg whites (d)
  • 40g caster sugar (d)


Soak (b) for 5minutes in cold water.
Bring (a) to the boil, and add the soaked (a).stir until it is dissolved.
Cream (c), and pour (a)&(b) in and return to the pan and place on a medium heat. Cook out until it thickens.
Coolto room temperature.
Whisk (d) whites to soft peak, then add (d) sugar until a light meringue forms.
Fold into the cooled orange mix.
Set in dariole moulds, glasses or in a tray ready to cut out with a ring cutter.

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