FEATURE RECIPE
Orange mousse

Orange mousse

This recipe works equally well using tangerines when in season.

Serves 8

Cooking Time Prep time 40 mins (plus setting)



5   egg yolks
350 gm   caster sugar
5   leaves of gelatine (gold strength)
400 ml   orange juice
50 ml   lime juice
6   oranges, 2 tbsp finely grated rind reserved, peeled and roughly chopped
1 tsp   finely grated lime rind
275 ml each   double cream and crème fraîche
3   eggwhites, whisked to semi-stiff peaks
To serve:   icing sugar and finely grated rind from 1 orange


1 Wrap eight 200ml-capacity glasses or ramekins with waxed paper to form collars that come 2cm above rim. Tie in place using kitchen twine. Using an electric mixer, whisk egg yolks until pale and thick, add sugar and continue whisking until mixture is thick and of ribbon consistency. Soak gelatine in 5 tbsp of orange juice in a large heatproof bowl for 10 minutes or until soft.
2 Meanwhile, combine lime and remaining orange juice in a saucepan, bring to the boil, pour over gelatine mixture and stir until dissolved. Add oranges, rind and gelatine mixture to egg mixture and stir. Refrigerate for 1 hour or until mixture thickens. Fold through cream and crème fraîche, followed by eggwhites. Divide between ramekins and refrigerate for at least 6 hours or until set.
3 To serve, carefully remove paper collars, scatter each mousse with icing sugar and orange rind and serve immediately.


RECIPE Andy Harris PHOTOGRAPHY Chris Chen STYLING Andy Harris and Vanessa Austin


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