Orange mousse

Orange mousse


20 people made this

About this recipe: Make this light and fluffy mousse when oranges are in season. A splash of fruity liqueur gives it an indulgent kick.

Maggie Pannell

Serves: 4 

  • 3 eggs, separated
  • 125g caster sugar
  • 1 tbsp cornflour
  • grated zest of 1 lime
  • 250ml freshly-squeezed orange juice
  • 1 tbsp Cointreau or Grand Marnier (optional)
  • pinch of salt
  • fine strips of orange and lime zest
  • sprigs of fresh mint

Prep:1hr40min  ›  Cook:10min  ›  Ready in:1hr50min 

  1. Put the egg yolks in a bowl with 50g of the sugar and whisk using an electric hand mixer until the mixture is pale and creamy. Blend in the cornflour and lime zest.
  2. Gradually pour the orange juice into the egg yolk mixture and mix well.
  3. Pour the mixture into a non-stick saucepan and cook gently on a low heat, stirring constantly with a wooden spoon, until the sauce begins to bubble and thicken. Remove the pan from the heat and add the liqueur, if using. Leave to cool for 30 minutes, stirring occasionally to prevent a skin forming.
  4. Whisk the egg whites, with the pinch of salt, in a clean, grease-free bowl to form soft peaks. Gradually sprinkle in the remaining sugar and continue whisking until the meringue is glossy.
  5. Fold the meringue mixture into the cooled orange sauce. Divide among four dessert glasses and chill in the fridge for at least 1 hour or until ready to serve.
  6. Decorate with strips of orange and lime zest, and fresh mint sprigs.


To cool the sauce quickly at the end of step 3, plunge the base of the saucepan into a bowl of cold water.

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Reviews (3)


Something else. I grated 90% Dark chocolate on the top. - 17 Jan 2010


Very light and full of flavour. Good after a heavy meal of Meats. - 17 Jan 2010


I made this in the morning to eat in the evening, by which time it had started to separate! Disappointing. - 29 Jun 2015

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