John Myers
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Orange Mousse with Cream Foam
The perfect orange mousse with cream foam recipe with a picture and simple step-by-step instructions.
For the orange mousse
- 2 piece Large oranges, untreated
- 70 g Sugar
- 4 sheet Gelatin, white
- 50 g Marzipan paste
- 180 g Natural yoghurt
- 250 g Whipped cream
For the cream foam
- 150 g Quark
- 30 g Natural yoghurt
- 150 g Whipped cream
- 50 g Sugar
Preparation of the orange mousse
- Soak the gelatine in cold water. Wash oranges with hot water. Rub the peel and squeeze the oranges. Briefly bring the juice, the zest and the sugar to the boil. Squeeze out the gelatine well and dissolve it in it. Work the marzipan with some of the yoghurt until soft and free of lumps, add and beat everything well with the mixer. Stir in the rest of the yogurt and let the mixture cool down. Whip the cream until stiff and fold it carefully into the orange mixture. Fill into dessert bowls and refrigerate for a few hours.
Preparation of the cream foam
- Mix the quark with the yogurt. Whip the cream with sugar until stiff and fold into the quark mixture. Spread on the now firm orange mousse and chill again until serving.
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