Mousse A L'Orange

7 ingredients
5 steps

Ingredients

  • 4 oranges Ruby red
  • 5/8 cup icing sugar
  • 1 lime or small lemon, juice of
  • 2 teaspoons powdered gelatine soaked in 2 level tablespoons of cold wat
  • 1 double cream 284 millilit, whipped, 10floz
  • fresh mint
  • whipped cream

Directions

  1. 1
    Cut the oranges in half, scrape out the flesh and place in a blender or a food processor. Add the icing sugar and lime or lemon juice and blend until smooth.
  2. 2
    Heat the gelatine gently until dissolved. Cool slightly.
  3. 3
    Mix the cooled gelatine into the orange puree and fold in the cream.
  4. 4
    Pour into individual serving dishes and chill until set.
  5. 5
    Decorate with fresh mint and cream.

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