Orange Mousse

Flavor: Sweet and fragrant; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.

Steps for Cooking Orange Mousse

Cut 3 slices of cake and take 2 slices.

Trim the edges of the cake slices to make them smaller.

Wash the oranges and cut thin slices from the middle, about 10 slices, to prevent them from breaking when cooked.

Squeeze the juice from the ends of the sliced oranges and take 140g of juice.

Put 500ml of water and 60g of sugar in a pot, add the orange slices, bring to a boil over high heat, then simmer over low heat. Remove the foam and bitterness during the process.

Cook until the orange peel becomes transparent and soft.

Place the cooked orange slices on a rack to drain off excess water.

Arrange the complete orange slices around the edge of an 8-inch mold (as shown in the picture). (My mold is not smooth on the bottom, so I covered it with plastic wrap to facilitate demolding and make the surface smooth.)

Soak 21g of gelatin powder in 140g of orange juice and let it sit for a while.

Heat the gelatin mixture over water until the gelatin powder is completely dissolved.

Bring 400g of milk, 60g of sugar, and 1 teaspoon of vanilla extract to a boil.

Add 8 egg yolks to 120g of sugar and beat until thick and pale in color.

Add the boiled milk to the egg mixture little by little while stirring at high speed. (At the beginning, the milk must be added little by little while stirring quickly, otherwise it will become scrambled eggs.)

Then add the orange juice gelatin mixture and stir well.

Sift the egg mixture into the pot.

Cook over low heat until slightly thickened. (Be sure to cook over low heat, otherwise it will become scrambled eggs.)

Place the pot in cold water to cool it down quickly.

Whip the whipping cream until it has distinct patterns and can relieve flow.

Pour the cooled egg mixture into the whipped cream and mix well to make the mousse mixture.

Pour 1/3 of the mousse mixture into the mold.

Brush the sugar water cooked with the orange slices on one side of the cake.

Place the cake with the sugar water side down into the mold and press it down with your hand.

Pour in the remaining mousse mixture, place the second cake slice brushed with sugar water on top, and press it down with your hand. If the mold is not full, pour in the remaining mousse mixture until it is full. Refrigerate for at least 6 hours.

Use a hair dryer to blow around the edge of the mold or apply a hot towel to easily demold the mousse.

The demolded mousse may not look good. It’s okay, soak a small knife in hot water, trim the edges, and it will look better.

Here is the beautiful and delicious Orange Mousse.

The remaining mousse mixture and orange slices were used to make 4 mousse cups.