Orange Mousse

Manisha Mishra
by Manisha Mishra
8 Servings
25 min

Orange is a citrus fruit with magnificent properties, nutritious and rich in minerals and vitamins that are essential to maintain a strong and healthy immune system. You can prepare plenty of desserts with it, from cakes, cookies, sorbets, etc. This classic No fuss Orange Mousse recipe is thick, creamy, and loaded with tangy flavour. It's a light and delicious option for any time of day. My daughter is not fond of chocolate mousse but she likes fruit mousse as strawberry,lemon or orange. This time she helped me in making it, which turned out to be the perfect one.

This summer, indulge in the creamy delight Orange Mousse. Use good quality oranges for the best taste and flavour. This is a great make-ahead dessert recipe for any occasions! My simple mousse recipe is completely vegetarian, egg free and doesn't use any gelatin or thickener like corn starch.

This recipe comes together so quickly that you’ll be diving into decadent mousse in no time. This recipe can be scaled up ur down based on your need. 

Let's check out the Ingredients & recipe to make this delicious looking Orange Mousse. If you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 8  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • 1 Cup Whipping Cream 
  • 1/2 cup condensed milk
  • 1/2 cup Orange juice
  • 1 tablespoon Orange zest
  • 1/2 tsp Orange food color
  • 1/4 tsp Orange essence
  • Mint leaves (for garnishing)
Instructions

Take fresh oranges and squeeze the juice out of them.
In a bowl add condensed milk, orange juice, orange zest and mix it well. Set aside.
In another bowl add cold Whipping Cream and beat until fluffy and stiff peaks form.
Now add prepared orange mixture, orange food color and orange essence into it. Beat it again.
In a glass, pipe out the orange mousse and refrigerate it. 
Orange Mousse is ready .Garnish it with orange pieces, mint leaves, whipped cream and serve.
Tips
  • Use good quality food colour & essence.
  • I have used sweet condensed Milk, so haven't added extra sugar.
  • Chill the cream overnight in the fridge and whip it with an electric beater.
  • Do not put the whipping cream in freezer to chill, as the cream won’t whip and you will end off with ice crystals.
Manisha Mishra
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