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