Orange mousse

Orange mousse

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / person: 450 kcal
, Fat: 24 g
, Carbohydrate: 46 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Biscotti crunch

80 g biscuits (e.g. biscotti), roughly crumbled
1 tbsp orange liqueur (e.g. Grand Marnier)
150 g lemon curd
1 tbsp lemon juice

Mousse

1 fresh egg
1 fresh egg yolk
2 tbsp sugar
1 organic orange, grated zest and juice (approx. 50 ml)
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
1 tbsp orange liqueur (e.g. Grand Marnier)
1 fresh egg white
1 tbsp sugar
1 ½ dl cream, beaten until stiff
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Utensils

4 glasses, each approx. 150 ml

How it's done

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Biscotti crunch

Divide the crumbled biscuits between the glasses, drizzle with the orange liqueur. Combine the lemon curd and lemon juice, stir until smooth, spread on top.

Mousse

Whisk the egg, egg yolk and sugar. Add the orange zest and orange juice, beat together in a warm bain-marie until you have a firm foam. Add the gelatine, dissolve while stirring. Stir in the orange liqueur, remove the bowl from the bain-marie, place in cold water and stir occasionally, leave to cool until the mixture is just set, stir until smooth. Beat the egg white until stiff, add the sugar, briefly continue beating. Fold into the orange crème along with the cream. Transfer the mixture to a piping bag with a serrated nozzle (approx. 8 mm in diameter) and pipe on top of the biscotti. Cover and chill for approx. 1 hr.

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