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Orange Mousse Cups

Orange Mousse Cups
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Orange Mousse Cups are a delightful, refreshing dessert perfect for any occasion. With their vibrant color and tangy-sweet taste, they’re sure to impress both family and friends.

Ingredients

  • 3 large pasteurized eggs, yolks and whites separated
  • 80 grams caster sugar, divided
  • 180 ml freshly squeezed orange juice (about 3 large oranges)
  • 3/4 teaspoon gelatin powder
  • 1 tablespoon cold water
  • 2 teaspoons finely grated orange zest
  • 120 ml heavy cream (minimum 30% fat)
  • 20 grams powdered sugar
  • 1 teaspoon orange zest (for whipped cream)

Instructions

  1. Begin by zesting and juicing the oranges. Separate the egg yolks and whites. Stir the gelatin into cold water and set aside to bloom.
  2. In a small pot, whisk together egg yolks and half of the caster sugar. Pour in the orange juice and mix until smooth.
  3. Place the pot over low heat and stir constantly. Cook for 5–10 minutes until the mixture thickens slightly. Avoid boiling.
  4. Strain the cooked custard into a bowl using a fine mesh sieve. Stir in the bloomed gelatin, then add the orange zest.
  5. Cover the bowl with plastic wrap touching the surface and chill for 30 to 60 minutes until cool but not fully set.
  6. In a clean bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, continuing to whip until stiff, glossy peaks develop.
  7. Loosen the chilled orange base with a whisk. Gently incorporate a quarter of the whipped egg whites, then fold in the remaining egg whites with a spatula.
  8. Pour the mousse into individual cups or ramekins. Refrigerate for at least 3 to 4 hours, preferably overnight.
  9. For the topping, whip the cold cream with powdered sugar until stiff peaks form. Fold in orange zest.
  10. Top mousse with whipped cream and garnish with orange slices if desired. Serve chilled.

Notes

  • Ensure the gelatin is fully bloomed and dissolved in the warm mixture to prevent a grainy texture.
  • Be cautious when whipping cream; over-whipping can cause it to curdle.
  • Carefully fold in egg whites to maintain the mousse's airy texture.

Find it online: https://www.cookwithbenchi.com/orange-mousse-cups/