Orange Mousse

An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in1985

Orange Mousse

I have to confess that I have never been particularly excited about dessert gellies. Even as  a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted

2 dl [6,8 fl oz] cream
2 eggs
3/4 dl [2,5 fl oz] sugar
1 dl [3,4 fl 0z] orange juice
Grated rid of 1 orange
5 sheets of gelatin
3 tablespoons boiling water


[1] Whip the cream. Whip egg and sugar until the mixture is light and airy.

[2] Soften the gelatin sheets in cold water for 5 minutes. Wring them and melt the gelatin in boiling water.

[3] Stir the gelatin into the egg and sugar mixture with the orange juice and grated orange rind. Let the mixture rest until it starts to thicken a little. Stir occasionally.

[4] Fold the whipped cream into the egg and sugar mixture. Fill the mixture into a mould. Leave it cold for a few hours until it has set. Vault the mousse onto a serving dish and decorate with orange sections.