Portuguese Orange Mousse Recipe
- Cut the oranges in half and squeeze them. Avoid damaging the skin. Keep about 10 tablespoons of juice.
- Remove the pulp from the oranges and place the shells in the refrigerator.
- Mix the gelatin with 6 tablespoons of cold water and let it soften for 10 minutes, then heat it, stirring constantly, until gelatin dissolves.
- Mix the egg yolks with two thirds of the sugar until the mixture is creamy.
- Add the juice of the orange with the hot gelatin, then refrigerate.
- Beat the egg whites and then add the remaining sugar, stirring constantly.
- Beat the cream until very firm. Mix the egg whites and whipped cream with the orange mixture.
- Place the orange mousse on the cold orange shells and garnish with orange zest.
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