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“Whilst this isn't strictly a *mousse*, when it's citrus time this orange dish is lovely. It's light and just the dessert to eat after a heavy or rich meal.”
3hrs 10mins

Ingredients Nutrition

  • 1 (80 g) packet orange jelly powder
  • 125 ml boiling water
  • 200 g white sugar
  • 375 ml fresh orange juice
  • 1 (12 ounce) canice-cold evaporated milk
  • fresh orange section (for decoration)
  • stiffly beaten cream (for decoration)


  1. Dissolve jelly powder in the boiling water.
  2. Add sugar and juice and stir well while heating slightly if the sugar granules don't dissolve.
  3. Chill until jelly has the consistency of egg-white.
  4. Pour the milk into a deep bowl and beat it to a thick foam.
  5. Beat it gradually into the jelly and beat thoroughly mixed.
  6. Pour into a glass bowl and refrigerate until set.
  7. Decorate the dessert just before serving with the orange segments and cream.

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