French-Orange Bavarian Mousse Recipe
Perhaps 3 1/2 cups of heavy cream is not the most diet-friendly of ingredients, but the result of this sweet-orange mousse is worth it in my opinion. It is a light, fluffy, smooth, strong, and sturdy. And it features wonderfully bright notes of orange, which do not overpower the dish. It brings me back to the memory of orange popsicles that I used to love so much, but even better. And thankfully, it makes a lot of moose, which can fill any container easily, ranging from little ramekins to large souffle dishes! Top it with whipped cream or maybe orange wedges if you want to garnish it and complete the appearance of a sophisticated and refreshing dessert.
I have adapted this recipe from Cooking à la Cordon Bleu by Alma Lach, and I have seen it replicated in Hows and Whys of French Cooking again by Alma S. Lach. Both are good books, although Hows and Whys of French Cooking includes everything in Cooking à la Cordon Bleu and significant additions.
- 3 1/2 cups heavy cream
- 1 teaspoon vanilla
- 5 eggs, separated into egg yolks and egg whites
- 1 cup sugar
- 1/2 teaspoon salt, plus additional for egg whites and a dash extra
- 1/2 cup confectioners' sugar
- zest of 3 oranges
- juice of 3 oranges
- 2 packages unflavored gelatin
- Scald 2 cups of cream with the addition of the zest of 3 oranges in a saucepan. Beat the 5 egg yolks in a separate saucepan, and then add in sugar and 1/2 teaspoon salt, mixing well.
- Strain half of the 2 cups hot cream into the second saucepan, stir, and then strain in the rest and stir again. Discard the orange zest.
- In a separate bowl mix 2 envelopes unflavored gelatin into the juice of 3 oranges, and let soak.
- Stir cook the cream over very low heat, so that the custard thickens, so that it coats the back of a spoon. Do so for at least 15 minutes. When thickened, add in the gelatin and orange juice mixture.
- Set immediately the saucepan into a large bowl of cold water to stop its cooking, and stir until it is cold. Stir in the 1 teaspoon of vanilla and 1/2 cups of heavy cream.
- Whip 1 cup whipping cream in a chilled bowl. When it is fluffy and somewhat stiff, add in the 4 tablespoons confectioners' sugar and beat until very stiff. Do not beat into the orange cream mixture yet.
- Beat 5 egg whites with a dash of salt until they become stiff, then sprinkle in 6 tablespoons sugar, and beat more until very stiff.
- Fold the beaten egg whites and whipped cream together alternatively into the mixture.
- Pour the solution into the desired molds.
© 2017 Ryan Thomas