Orange Mousse With Almonds (Mousse A L'Orange Et Aux Amandes)

READY IN: 50mins
Recipe by Kate in Katoomba

A real taste of Provence. The silky texture of this pudding is more like a custard that a mousse, as the eggs are not used raw. Really lovely.

Top Review by RotiJala

More of a light custard or zabagnone (can't spell that!) than a mousse, it is delicious. Reduced the sugar to 75g and it still was a bit too sweet; 70g could be perfect (will make again!). I used 2 tablespoons of grated orange rind instead of juliennes, and 2 tbs marsala wine (will increase to 3 tbs next time!). I bain-maried it all in a casserole dish, so I reduced temperature to 155 C for 28 minutes. Lovely! Thanks.

Ingredients Nutrition

  • 115 g caster sugar
  • 4 egg yolks
  • 1 whole egg
  • 3 tablespoons Grand Marnier or 3 tablespoons sweet muscat wine
  • 2 tablespoons ground almonds
  • 300 ml freshly squeezed unstrained orange juice
  • 1 unwaxed orange, zest of, cut into juliennes
  • To decorate

  • 1 tablespoon toasted slivered almonds
  • a little icing sugar


  1. Beat the sugar and all the eggs together in a bowl until pale yellow and creamy.
  2. Beat in the Grand Marnier or wine and the ground almonds.
  3. Set aside.
  4. Warm the orange juice gently, almost to boiling point.
  5. Remove from the heat and alow to cool a little.
  6. Pour slowly over egg mix, whisking with an electric whisk.
  7. Stir in the orange zest with a wooden spatula.
  8. Pour the mixture into 4-6 ramekins.
  9. Place in a bain-marie and bake in a preheated oven at 160C/gas mark 3 for about 35 minutes, until lightly set.
  10. Serve warm or chilled, lightly dusted with sugar and sprinkled with toasted almonds.

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