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

Total Time
Prep 15 mins
Cook 35 mins

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.

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.


Most Helpful

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.

RotiJala January 03, 2009

An ideal make-ahead dessert for guests: easy to make, elegant, beautifully creamy and fabulously flavoursome. I followed the recipe exactly. I used Grand Marnier, and divided the custard between 6 ramekins. We ate ours at room temperature, simply because it was summer, with a couple of slices of raspberry on top, the slivered almonds and a light sprinkling of icing sugar.

bluemoon downunder February 25, 2006

These are sooo good!! Definitely more custard than mousse but like Kate has said its silky in texture. The top turned a lovely golden colour and the flavours are just amazing. Thanks for sharing. *Edited to add I only used a few pieces per ramekin of the orange zest.

Evie* April 14, 2005

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