Orange Mousse

Recipe from

Oxmoor House


2 medium oranges
2 cups whipping cream
1/2 cup sugar
3/4 cup orange juice, divided
1 teaspoon unflavored gelatin
1/4 cup water
2 egg whites


Grate 1 teaspoon rind from oranges. Set aside. Slice oranges into thirteen 1/8 - inch - thick slices; remove all rind, leaving orange slices intact. Cut each slice in half. Line bottom and sides of a 2-quart mold with orange slices; freeze.

Beat whipping cream in a large bowl until frothy; gradually add sugar, beating until stiff. Fold in orange rind and 1/4 cup orange juice.

Soften gelatin in water in a small mixing bowl. Bring 1/2 cup orange juice to a boil; add to softened gelatin, stirring until gelatin dissolves. Let cool.

Beat egg whites (at room temperature) in a medium mixing bowl until stiff but not dry; fold in gelatin mixture.

Fold gelatin mixture into whipped cream mixture. Spoon into prepared mold, and freeze 4 hours or overnight. Unmold onto a serving platter. Let stand 15 minutes before serving.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note