Orange Mousse With Almonds (Mousse A L'Orange Et Aux Amandes)
"A real taste of Provence. The silky texture of this pudding is more like a custard that a mousse, as the eggs are not used raw. Really lovely."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 115 g caster sugar
- 4 egg yolks
- 1 whole egg
- 3 tablespoons Grand Marnier or 3 tablespoons sweet muscat wine
- 2 tablespoons ground almonds
- 300 ml freshly squeezed unstrained orange juice
- 1 unwaxed orange, zest of, cut into juliennes
-
To decorate
- 1 tablespoon toasted slivered almonds
- a little icing sugar
directions
- Beat the sugar and all the eggs together in a bowl until pale yellow and creamy.
- Beat in the Grand Marnier or wine and the ground almonds.
- Set aside.
- Warm the orange juice gently, almost to boiling point.
- Remove from the heat and alow to cool a little.
- Pour slowly over egg mix, whisking with an electric whisk.
- Stir in the orange zest with a wooden spatula.
- Pour the mixture into 4-6 ramekins.
- Place in a bain-marie and bake in a preheated oven at 160C/gas mark 3 for about 35 minutes, until lightly set.
- Serve warm or chilled, lightly dusted with sugar and sprinkled with toasted almonds.
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Reviews
-
More of a light custard or zabagnone (can't spell that!) than a mousse, it is delicious. Reduced the sugar to 75g and it still was a bit too sweet; 70g could be perfect (will make again!). I used 2 tablespoons of grated orange rind instead of juliennes, and 2 tbs marsala wine (will increase to 3 tbs next time!). I bain-maried it all in a casserole dish, so I reduced temperature to 155 C for 28 minutes. Lovely! Thanks. -
An ideal make-ahead dessert for guests: easy to make, elegant, beautifully creamy and fabulously flavoursome. I followed the recipe exactly. I used Grand Marnier, and divided the custard between 6 ramekins. We ate ours at room temperature, simply because it was summer, with a couple of slices of raspberry on top, the slivered almonds and a light sprinkling of icing sugar. -
These are sooo good!! Definitely more custard than mousse but like Kate has said its silky in texture. The top turned a lovely golden colour and the flavours are just amazing. Thanks for sharing. *Edited to add I only used a few pieces per ramekin of the orange zest. -
Like the French, this is sophisticated, alluring, soft and sexy! (We took the Grand Marnier route - using a miniature - enjoyed it warm - then sat around saying nothing ... content ... and just smiling at each other.) Vive La Chef de Katoomba et merci de tout. Vous et tres gentile.
Tweaks
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More of a light custard or zabagnone (can't spell that!) than a mousse, it is delicious. Reduced the sugar to 75g and it still was a bit too sweet; 70g could be perfect (will make again!). I used 2 tablespoons of grated orange rind instead of juliennes, and 2 tbs marsala wine (will increase to 3 tbs next time!). I bain-maried it all in a casserole dish, so I reduced temperature to 155 C for 28 minutes. Lovely! Thanks.
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
