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Mousse Filled Oranges

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  Oranges 4
  Lemon juice 15 Milliliter (1 Tablespoon)
  Vanilla extract 1⁄4 Teaspoon (1 Milliliter)
  Sugar 125 Milliliter (1/2 Cup)
  35% cream 125 Milliliter (1/2 Cup)
  Egg whites 2
  Sugar 45 Milliliter (3 Tablespoon)

–  Slice tops from oranges and scoop out flesh with a spoon without breaking skin.
–  In blender, puree orange pulp.
–  In a stove-top casserole, combine orange pulp, lemon juice, vanilla extract and sugar; boil and stir until mixture thickens to the consistency of jam; cool.
–  In a bowl, whip cream until firm.
–  In a separate bowl, beat egg whites and sugar into stiff peaks.
–  With a spatula, fold whipped cream into orange mixture; add beaten egg whites.
–  Fill orange shells with orange mousse; decorate with blanched, julienned orange peel. Keep the shells from tipping by propping them up with arranged orange slices or some other device.

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