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Orange Mousse

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.
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
Orange Mousse Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Orange Desserts
Nutrition Facts per Serving
Calories: 309
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 55g
Sodium: 68mg
% Cal. from Fat: 15%
Cholesterol: 213mg
Protein: 8g
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