Ingredients
Equipment
Method
- Roll the lemons and oranges on the counter, cut them in half, and squeeze out the juice. Strain it into a bowl to remove seeds and pulp.
- In a small bowl, sprinkle the gelatin powder over the warm water and let it sit for 5-10 minutes until it blooms.
- Beat the egg whites in a clean bowl until foamy, then gradually add sugar while beating until stiff peaks form.
- In another bowl, beat the cold cream until it forms soft to medium peaks.
- Melt the bloomed gelatin mixture over simmering water and stir into the fresh citrus juice. Gently fold this mixture into the whipped cream, then fold in the egg whites carefully.
- Spoon or pour the mousse into serving glasses, tapping them to remove air bubbles, and chill for at least 4 hours (preferably overnight).
- Before serving, garnish with fresh orange zest.
Nutrition
Calories: 150kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 80mgPotassium: 150mgFiber: 0.5gSugar: 12gVitamin A: 150IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg
Notes
Don't skip the orange zest; it adds an incredible burst of citrus aroma. This mousse is perfect for entertaining or a special treat any day. You can substitute with full-fat cream for a richer texture or coconut cream for a dairy-free version. Store leftovers in the refrigerator for up to 3 days, or freeze for about a month. To enhance flavor, consider adding a tablespoon of Grand Marnier or a sweetener to the citrus juice.
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