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Orange mousse
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 450
  • Fat about 24g
  • Carbohydrates about 46g
  • Protein about 8g
This is needed
This is needed for 4 people
Biscotti crunch
  • 1 tbsp orange liqueur (e.g. Grand Marnier)
  • 80 g biscuits (e.g. biscotti), roughly crumbled
  • 1 tbsp lemon juice
  • 150 g lemon curd
Mousse
  • 1 fresh eggs
  • 1 fresh egg yolks
  • 1 tbsp sugar
  • 1 organic oranges, grated zest and juice (approx. 50 ml)
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 1 tbsp orange liqueur (e.g. Grand Marnier)
  • 1 fresh egg white
  • 1.5 dl cream, beaten until stiff
Tools
  • 4 glasses, each approx. 150 ml
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And that's how it's done
And that's how it's done
Biscotti crunch
Divide the crumbled biscuits between the glasses, drizzle with the orange liqueur. Combine the lemon curd and lemon juice, stir until smooth, spread on top.
Mousse
Whisk the egg, egg yolk and sugar. Add the orange zest and orange juice, beat together in a warm bain-marie until you have a firm foam. Add the gelatine, dissolve while stirring. Stir in the orange liqueur, remove the bowl from the bain-marie, place in cold water and stir occasionally, leave to cool until the mixture is just set, stir until smooth. Beat the egg white until stiff, add the sugar, briefly continue beating. Fold into the orange crème along with the cream. Transfer the mixture to a piping bag with a serrated nozzle (approx. 8 mm in diameter) and pipe on top of the biscotti. Cover and chill for approx. 1 hr.