Orange Mousse

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. 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.
  4. Beat egg whites (at room temperature) in a medium mixing bowl until stiff but not dry; fold in gelatin mixture.
  5. 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.
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