Orange Mousse

Orange mousse is a fresh and light dessert, perfect for concluding a meal with a touch of citrus. Here’s how to prepare it:

Ingredients

• 4 organic oranges (to obtain juice and zest)
• 4 eggs
• 100 g of sugar
• 20 g of corn starch (Maizena)
• 200 ml of fresh whipping cream
• 2 sheets of gelatin (or 4 g of gelatin powder)

Preparation

1. Begin by soaking the gelatin sheets in cold water for about 10 minutes.
2. Thoroughly wash the oranges and grate the zest of 2 of them, being careful not to include the bitter white part. Then squeeze the juice from all the oranges and strain it to remove the seeds.
3. In a bowl, whisk the egg yolks with the sugar until they turn pale and frothy.
4. Add the sifted corn starch to the yolks and mix well.
5. Pour the orange juice into a small saucepan and bring it to a light boil. Remove from heat and slowly pour the hot juice over the egg yolk mixture, stirring constantly.
6. Return the mixture to the heat and cook over medium-low heat, stirring constantly, until the cream thickens. Do not let it boil to prevent the eggs from curdling.
7. Remove the cream from heat and mix in the squeezed gelatin until it is completely dissolved in the warm cream. Also add the grated zest and let the mixture cool.
8. Whip the cream until it is firm with an electric or hand whisk.
9. When the orange cream has cooled and starts to thicken, gently fold in the whipped cream with movements from the bottom up to avoid deflating it.
10. Divide the mousse into individual cups or into one large container and let it cool in the refrigerator for at least 3-4 hours.
11. Before serving, you can garnish with fresh orange slices, candied zest, or a dusting of powdered sugar.

Interesting Facts

“Mousse,” which means “foam” in French, is a spoon dessert known for its light and airy consistency. The addition of orange zest imparts an extra intensity of flavor that pairs wonderfully with the sweetness of the mousse. This dessert is a classic of French cuisine, but with the touch of Mediterranean citrus, it becomes a delicious journey of flavors that fits well into a sophisticated Italian table.

For a more Italian twist, consider adding an orange liqueur, like Grand Marnier or Cointreau, to the cream to intensify the flavor. Buon appetito!