Ingredients for Orange Mousse
- 2 cups skim milk
- 4 large eggs
- 4 large egg whites
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup freshly squeezed orange juice
- zest of 1 large orange
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup frozen whipped topping, thawed
- 1 orange slice, for garnish
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How to Make Orange Mousse
- Heat 2 cups of milk in a large saucepan over medium heat until small bubbles form around the edges.
- Add 2 tablespoons of butter and stir until melted and incorporated.
- In a separate large bowl, using an electric mixer at high speed, beat 4 large eggs, 4 large egg whites, ¾ cup granulated sugar, and 2 tablespoons cornstarch until light and fluffy (approximately 3 minutes).
- Stir in ½ cup freshly squeezed orange juice and the zest of 1 large orange.
- Gradually whisk 1 cup of the hot milk into the egg mixture to temper it.
- Slowly pour the tempered egg mixture into the remaining hot milk in the saucepan, whisking constantly.
- Cook over medium-low heat, whisking continuously, until the mixture thickens to a custard-like consistency (approximately 2 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Pour the mousse into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.
- Gently fold in 1 cup of whipped topping. Spoon into serving dishes, garnish with orange zest and a slice of orange, and serve immediately or chill further until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
165g
Fat
38g
Carbs
21g
