Caramel & orange mousses
This festive dessert makes the perfect end to a buffet party, and it can be made ahead too
- More effort
Nutrition per serving
- 4 sheets of leaf gelatine
- zest 3 oranges, juice of 2
- 4 eggs, separated
- 100g golden caster sugar
- 2 tbsp Grand Marnier (optional)
- 300ml pot double cream
- 50g golden caster sugar
- 3 oranges, cut into segments
Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.
Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.
Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.
A couple of hrs before serving, make the caramel oranges. Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden. Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.