Ingredients for Orange Mousse With Almonds Mousse A L Orange Et Aux Amandes
- Caster Sugar
- Egg Yolks
- Egg
- Grand Marnier
- 50g finely ground almonds
- 200ml freshly squeezed orange juice
- Orange, Zest Of
- Slivered Almonds
- Icing Sugar
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How to Make Orange Mousse With Almonds Mousse A L Orange Et Aux Amandes
- Preheat oven to 160°C (320°F) Gas Mark 3.
- In a large bowl, whisk together 100g granulated sugar and 4 large eggs until pale yellow and creamy (about 5 minutes using an electric mixer).
- Stir in 2 tablespoons Grand Marnier or orange liqueur and 50g finely ground almonds.
- In a separate saucepan, gently heat 200ml freshly squeezed orange juice until almost boiling.
- Remove from heat and let cool slightly (about 5 minutes).
- Slowly pour the warm orange juice into the egg mixture, whisking constantly with an electric mixer until well combined.
- Stir in the zest of 1 large orange using a wooden spatula.
- Divide the mixture evenly among 4-6 ramekins.
- Place the ramekins in a bain-marie (water bath) in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until the mousse is set and lightly golden around the edges.
- Let cool slightly before transferring to the refrigerator to chill for at least 30 minutes.
- Before serving, lightly dust with powdered sugar and sprinkle with 20g toasted slivered almonds.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
142g
Fat
10g
Carbs
12g
