Caramel & orange mousses

Name: Caramel & orange mousses
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 4 sheets leaf gelatine; 2 zest 3 oranges, juice of; 4 eggs, separated; 100 grams golden caster sugar; 2 Tbsps Grand Marnier (optional); 300 milliliters pot double cream; 50 grams golden caster sugar; 3 oranges, cut into segments

If you want to add more gluten free recipes to your recipe box, Caramel & orange mousses might be a recipe you should try. This recipe serves 8. One portion of this dish contains around 5g of protein, 16g of fat, and a total of 277 calories. It works well as an inexpensive dessert. A mixture of oranges, juice of orange, grand marnier, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Soak the gelatine in cold water to soften it.

Ingredients you will need

Gelatin

Water

Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.

Ingredients you will need

Orange Juice

Gelatin

Juice

Water

Equipment you will use

Microwave

Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy.

Ingredients you will need

Orange Zest

Egg Yolk

Sugar

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Remove from the heat and continue whisking until completely cool.

Equipment you will use

Whisk

Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.

Ingredients you will need

Egg Whites

Liqueur

Egg Yolk

Gelatin

Orange

Cream

Equipment you will use

Bowl

Whisk

A couple of hrs before serving, make the caramel oranges.

Ingredients you will need

Caramel

Orange

Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.

Ingredients you will need

Orange Slices

Biscuits

Caramel

Orange

Juice

Sugar

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

4sheets

leaf gelatine 2

zest 3 oranges, juice of 4

eggs, separated 100grams

golden caster sugar 2Tbsps

Grand Marnier (optional)300milliliters

pot double cream 50grams

golden caster sugar 3

oranges, cut into segments

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Mousse. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.