Light Orange Mousse
Serving Size / Yield
- 3 eggs, separated
- 1/2 C. sugar
- 1 Tbs. cornstarch
- 1 orange, juiced and zested
- 1 Tbs. orange liqueur
- 1/8 tsp.salt
In an electric mixer, mix the egg yolks with half of the sugar and mix at high speed until it becomes pale and creamy. Add the cornstarch and half of the zest.
Slowly add the orange juice into egg yollks and mix until a creamy texture is achieved.
Add the mixture to a saucepan (non-stick is preferable) and cook at a low heat, stirring with a wooden spoon, until it begins to bubble and thicken.
Remove from the heat and add the liqueur. Allow to cool for 30 minutes, stirring every so often to prevent a skin from forming.
Whisk egg whites with the pinch of salt in the cleaned bowl of a stand mixer until it forms soft peaks. Add remaining sugar and mix at high speed until the meringue gets a glossy finish.
Gently fold the meringue into the cooled orange sauce. Divide into serving dishes and chill for at least an hour until serving.
Sprinkle remaining zest over the top just prior to serving.