Orange Mousse Pudding
A refreshing chilled jelly dessert with a rich orange flavor, made with orange juice and gelatin.
Ingredients
egg yolks (brought to room temperature)
4
fine granulated sugar
60 g
100% orange juice
500 ml
lemon juice
2 tsp
gelatin powder
1 tbsp
orange liqueur (optional)
2 tbsp
heavy cream
250 ml
orange for garnish
to taste
mint leaves for garnish (optional)
to taste
Instructions
1
Prepare the egg yolk base
In a stainless steel bowl, use a whisk to beat the egg yolks until loosened, then add the fine granulated sugar and mix until pale and glossy. In a small saucepan, heat the orange juice over medium heat and simmer for about 15 minutes until reduced by half. Add the lemon juice and quickly stir to combine. While still hot, gradually add the mixture to the bowl with the egg yolks in 3 to 4 batches, stirring well after each addition. Mix quickly before the egg yolks begin to set.
2
Cook until thickened
Once everything is well combined, pour the mixture back into the small saucepan and heat over medium heat, stirring constantly with a wooden spoon. Slowly simmer until thickened without letting it boil. To check doneness, scoop up a small amount of the custard and draw a line across it with your finger; if a clear trail remains, turn off the heat.
3
Add the gelatin
Add the melted gelatin and mix thoroughly with a wooden spoon. Once fully incorporated, strain through a fine sieve into a stainless steel bowl. Set the bowl over an ice water bath to speed cooling, and use a rubber spatula to constantly fold and scrape from the bottom until the mixture becomes a thick, paste-like consistency.
4
Whip the heavy cream
In a separate stainless steel bowl, add the heavy cream and set over an ice water bath. Use a whisk to whip the cream until it reaches about 80% stiff peaks.
5
Fold in the whipped cream
Add half of the whipped cream to the egg yolk custard and fold in thoroughly with a whisk. Once fully combined, add the remaining whipped cream and fold in using the same method until smooth and uniform.
6
Chill until set
Lightly wet the inside of the mold with water, then pour in the mixture. Cover with plastic wrap and refrigerate for about 2 to 3 hours until chilled and fully set. To unmold, briefly dip the bottom of the mold in a basin of hot water, then invert onto a serving plate. Cut the garnish orange into thin half-moon slices and arrange them around the outer edge. If using, add mint leaves as a finishing touch.
