| Orange Mousse Cake Recipe |
Ingredients |
- 250ml orange juice
- 40g fine granulated sugar
- 5 gelatin slices
- 20ml orange wine
- 290ml unsweetened whipping cream
- 15ml lemon juice
- 90g graham cracker
- 30g melted butter
- 5ml whipping cream
For Decoration
- Gelatin glaze as needed
- 1 to 2 drops food coloring
- 1 orange
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Method
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- Soak gelatin in ice water, prepare a 7 inches pie pan, wrap with plastic wrap, place in a 6 inches spring form pan, line with plastic liner for ease of unmolding.
- Put cracker in bag, crush with rolling pin, pour in bowl with 30g melted butter and 5ml whipping cream, mix well, pour in spring form pan, press tight with a spoon, chill.
- Beat unsweetened whipping cream for 5 to 6 minutes in bowl with an electric egg beater at medium speed until thick and elastic.
- Add sugar to orange juice, cook over low heat until sugar dissolved, squeeze excess water out of gelatin, melt in double boiler, add lemon juice and orange wine, mix well, add ice water in double boiler to lower temperature to 10°C.
- Stir 1/3 beaten whipping cream and mixture from Step 4 with a spatula until even, add remaining 2/3 of the cream, mix well.
- Pour batter into spring form pan, spread evenly, tap lightly, and freeze for 2 to 4 hours until it set. Remove.
- Mix little amount of gelatin glaze with 1 to 2 drops of yellow food coloring, coat a thin layer on pie with a spatula, remove spring form pan, tear away plastic liner, place orange slices and orange flesh on top, add hot water to glaze in 1:1 proportion, brush on fruit.
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