Orange Mousse with Almonds Mousse a L Orange Et Aux Amandes
Delight your taste buds with this elegant Orange Mousse with Almonds, or Mousse à l'Orange et aux Amandes, a dessert that harmoniously blends zesty citrus and nutty flavors. This creamy mousse is crafted with fresh orange juice and zest, offering a bright, tangy profile, while toasted slivered almonds add a satisfying crunch and depth. A hint of vanilla and silky whipped cream elevate its luxurious texture, and the use of gelatin ensures the perfect light and airy set. Quick to prepare in under 30 minutes, it’s an effortless yet impressive dessert, ideal for any occasion. Serve chilled in individual glasses, garnished with toasted almonds, a dollop of whipped cream, and fresh mint for a refreshing and sophisticated finish. Perfect for citrus lovers and those seeking a visually stunning, flavorsome treat!
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Ingredients
- 250 ml Fresh orange juice
- 2 teaspoons Orange zest
- 100 grams Granulated sugar
- 4 Egg yolks
- 300 ml Heavy cream
- 3 Gelatin sheets
- 500 ml Cold water (for blooming gelatin)
- 50 grams Slivered almonds
- 1 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- 8 leaves Mint leaves (optional garnish)
Directions
Step 1
Start by blooming the gelatin: Fill a bowl with 500 ml of cold water and submerge the gelatin sheets. Let them soften for 5-7 minutes while you prepare the other ingredients.
Step 2
In a small saucepan, combine orange juice, orange zest, and half of the granulated sugar (50 grams). Cook over medium heat until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.
Step 3
In a mixing bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Gradually pour the warm orange mixture into the egg yolks, whisking constantly to build a smooth custard.
Step 4
Return the custard to the saucepan and cook over low heat. Stir continuously until the mixture thickens slightly. Do not let it boil to avoid curdling the eggs.
Step 5
Remove from heat, drain the gelatin sheets, and stir them into the warm custard until fully dissolved. Allow the custard to cool to room temperature.
Step 6
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Reserve 50 ml of whipped cream for garnish.
Step 7
Gently fold the cooled custard into the whipped cream, using a spatula to maintain the airy consistency.
Step 8
Toast the slivered almonds in a dry skillet over medium heat until golden and fragrant. Allow to cool completely.
Step 9
Divide the orange mousse into serving glasses or bowls, layering or garnishing with toasted almonds. Chill in the refrigerator for at least 2-3 hours, or until set.
Step 10
Before serving, top with a dollop of reserved whipped cream, a sprinkle of toasted almonds, and optional mint leaves for garnish.
Nutrition Facts
| Serving size | (1308.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2062.0 |
| Total Fat 142.4g | 0% |
| Saturated Fat 68.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1038mg | 0% |
| Sodium 171.0mg | 0% |
| Total Carbohydrate 147.5g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 130.5g | |
| Protein 29.8g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 229.4mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 924.3mg | 0% |
Source of Calories