Orange mousse
- Gluten Free
- Energy Kcal 219
- Carbohydrates g 28.5
- of which sugars g 28.5
- Protein g 3.7
- Fats g 10
- of which saturated fat g 5.81
- Fiber g 0.3
- Cholesterol mg 33
- Sodium mg 235
- Difficulty: Easy
- Prep time: 30 min
- Serving: 6
- Cost: Low
- Note + 2 h chilling in the fridge
PRESENTATION
Looking for an orange mousse recipe that's both easy and absolutely delicious? I mean, Mousse all’arancia is your go-to dessert. Seriously good. This Italian treat is perfect for ending a meal on a high note, especially down in the southern parts like Sicily—where citrus fruits are just legendary. Imagine a creamy, light mousse just bursting with fresh orange flavor. And it's all thanks to real oranges, not that artificial stuff. The secret? It's the Italian meringue. Makes each bite feel like it just melts away. Super tasty.
Served in cute little cups or glasses, it’s elegantly topped with sweet orange zest and fresh mint leaves. Looks awesome—plus, adds a burst of refreshing flavor. This easy orange mousse strikes the perfect balance between sweetness and citrus zest. Pretty much a really really good treat that’s not too heavy.
Citrus desserts are a big deal across Italy, especially around the Amalfi Coast. Oranges thrive there. Mousse all’arancia stands out with its soft, moist texture, courtesy of that Italian meringue magic. This homemade orange mousse is a popular pick when you need something light after a big meal—or just want something that feels a bit fancy without the hassle. You know, for real.
Its versatility is a major plus. You can prep it ahead, and it stays fresh and zesty when served. Which is great. Compared to heavier cakes or pastries, this no-bake orange mousse goes easy on the stomach. Doesn’t leave you feeling weighed down. It's a shining example of simple Italian citrus dessert recipes that everyone loves, always getting extra points for its bright and colorful presentation. Whether you're after a creamy finish to a meal or just craving a taste of Italian sunshine, this dessert is unbeatable. Perfect for those who appreciate a balance of flavors, Mousse all’arancia brings a touch of elegance and a lot of joy to any table. Can't go wrong.
You might also like:
INGREDIENTS
- Ingredients for the mousse (for 6 5 oz glasses)
- Orange juice 0.4 cup (100 ml)
- Orange peel 1
- Fresh liquid cream 1 ¼ cup (300 ml)
- Sugar 4 tsp (20 g)
- Gelatin in sheets 0.25 oz (7 g)
- for the Italian meringue
- Sugar 0.6 cup (125 g)
- Water 5 tsp (25 ml)
- Egg whites ¼ cup (65 g)
- Fine salt 1 pinch
How to prepare Orange mousse
To prepare the orange mousse, start with the preparation of the Italian meringue. Put a saucepan on the stove, add the sugar and water 1 and cook over low heat until the sugar has completely dissolved 2; the syrup should not exceed 250°F, you can measure it with a kitchen thermometer. Meanwhile, start working the egg whites; add a pinch of salt and beat them with the stand mixer (or with an electric beater) at medium speed 3 until they turn white.
When the syrup reaches 250°F 4, pour it slowly over the egg whites, continuing to work them at medium speed 5; continue beating until the mixture has completely cooled. Once ready, you will get an Italian meringue with a white and fluffy texture 6; set the meringue aside.
Soak the gelatin sheets in a bowl with cold water for at least 10 minutes 7 and in the meantime prepare the orange syrup; in a saucepan, add the sugar 8 and the grated orange zest 9.
Add the orange juice 10 and cook over low heat for a few minutes until the sugar has dissolved. Let the orange syrup cool slightly and with a spatula, add it to the Italian meringue, stirring very gently from top to bottom so it doesn't deflate 11. Then work the liquid cream with the stand mixer until it is semi-whipped 12.
With a spatula, gently add the cream to the meringue, always stirring from top to bottom 13. Now place part of the orange mixture in a bowl, squeeze the gelatin and dissolve it in the mixture with a teaspoon (if necessary, you can dissolve it in the microwave) 14. When the gelatin has completely dissolved, incorporate the mixture in which you dissolved the gelatin into the Italian meringue 15.
Gently mix the mousse, cover it with cling film, then place it in the refrigerator to set for at least 2 hours 16. After the resting time, transfer the mousse into a piping bag with a smooth nozzle and pour it into the glasses 17. Decorate the orange mousse with a few pieces of orange, zests, a mint leaf 18, and serve.