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Orange and cinnamon mousse
Orange and cinnamon mousse
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Prep Time:
735 minutes
Cook Time:
10 minutes
Total Time:
745 minutes
Orange and cinnamon mousse, best made in advance for optimal flavors.
Ingredients:
  • 107.50 gm caster sugar
  • 131.25 gm orange juice
  • 1 cinnamon stick
  • 20.00 ml orange rind
  • 9.00 gm gelatine
  • 62.50 gm water, just boiled
  • 2 egg whites
  • 300ml thickened cream, lightly whipped
  • Ground cinnamon, to serve
  • Orange rind, extra, to serve
Instructions:
  • Combine sugar, juice, and a fragrant cinnamon stick in a small saucepan. Stir over medium heat until the sugar completely dissolves, creating a sweet and aromatic mixture.
  • 1. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes without stirring. 2. Remove from heat, stir in the rind, and transfer to a bowl. 3. Allow the mixture to cool to room temperature.
  • Whisk gelatine into water until dissolved, then stir into juice mixture once cooled.
  • In a clean, dry bowl, whip egg-whites until soft peaks form, then gently fold them into the juice mixture along with the cream.
  • Carefully divide the mixture into six 1/2 cup serving glasses. Cover and refrigerate for at least 2 hours or overnight until set. Before serving, sprinkle with cinnamon and garnish with citrus rind.

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