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Orange Mousse

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Source: Heritage of Italian Cooking

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Active Time: 20 Minutes
Total Time: 20 Minutes

Dessert creams have always had a place in Italian cuisine, even in the most ancient recipes. In the early days, however, the cream base was often fried.

RECIPE INGREDIENTS

4 eggs, separated

2/3 cup superfine sugar

2 tablespoons potato flour

2 tablespoons grand marnier

2 cups fresh orange juice

Grated zest of 1 orange

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DIRECTIONS

In the top of a double boiler, whisk the egg yolks with the sugar until the mixture falls from the whisk in a flat ribbon shape, onto the rest of the batter.

Set the pan over simmering water and continue beating as you gradually add the other ingredients: the potato flour, Grand Marnier, orange juice and zest. Continue cooking, without boiling, until you have a thick cream. Remove from the heat; let cool slightly.

Beat 2 of the eggwhites until stiff. Fold into the cream. Pour the mousse into a glass dish or goblet and refrigerate until ready to serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Orange Desserts

Nutrition Facts per Serving
Yield:

Calories:

309

Fat. Total:

Fiber:

Carbohydrates, Total:

55g

Sodium:

68mg

% Cal. from Fat:

15%

Cholesterol:

213mg

Protein:

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Orange Mousse

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