• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 3 egg yolk
  • 120ml milk
  • 200g orange pulp, blended into a fine puree
  • 75g castor sugar
  • 40ml orange juice
  • 50ml lemon juice
  • 3tsp gelatin powder
  • 3tbsp water
  • 375g whipping cream
  • 45ml Cointreau (orange liqueur)


  1. Mix orange puree with milk. Stir until well combined. Strain the mixture and discard impurities.
  2. Whisk egg yolk, sugar and orange milk mixture in a heatproof bowl. Stir mixture over simmering water until slightly thickened. Remove from the heat and add orange and lemon juice.
  3. Sprinkle gelatin powder over cold water. Dissolve over simmering water. Cool and add into the egg yolk mixture.
  4. Whip cream in a chilled bowl until soft peaks form, then gradually fold into the egg yolk mixture. Add Cointreau.
  5. Pipe the mousse into individual serving ramekins. Refrigerate until firm and set. Keep chilled until ready to serve.

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