Milk/Cream
Orange Mousse
Popular on Food52
1 Review
Sandra P.
March 16, 2021
I just made this recipe and the flavor turned out great! But there were a few things that kept it from turning out exactly like I wanted it to. Firstly, I ended up having to remake the curd because the first time I made it it turned out very lumpy due to the eggs being over cooked. I ended up doing some research and decided to use a double boiler and a lower heat and also wait until after it had thickened and just started simmering to remove from heat and stir in the butter. I also decided to add a touch of orange extract and a bit of salt. This made it much creamer and I was a lot happier with the outcome. Neither curd got all that thick, but I decided for the purpose of this recipe it ended up a good consistency.
Then when making the mousse, there was no mention of when to add the vanilla bean. I ended up adding it to the meringue right at the beginning of mixing and it turned out great.
Everything came together really nicely except for the gelatin. I believe it’s just because the melting of the gelatin was too early in the process and it had re-solidified too much by the time it was incorporated into the orange curd. But I got really big chunky pieces of gelatin all through my mousse. I ended up having to pass my mousse through a fine strainer, whipping up some more cream, melting the big gelatin chunks and attempting to reincorporate everything. It is setting in the fridge now and I don’t expect it to turn out perfect, but hopefully tow I’ll be salvageable to an enjoyable degree.
If I make this again I would definitely wait until right before mixing everything together to melt the gelatin! There should be no problem waiting the 20 seconds at that point in the recipe and I believe would make everything come together the way it’s intended to.
The only other thing I have to add is that my mousse turned out a very light yellow color. That doesn’t bother me but if you want a bright orange mousse like what is pictured, you’re definitely going to need food coloring
Then when making the mousse, there was no mention of when to add the vanilla bean. I ended up adding it to the meringue right at the beginning of mixing and it turned out great.
Everything came together really nicely except for the gelatin. I believe it’s just because the melting of the gelatin was too early in the process and it had re-solidified too much by the time it was incorporated into the orange curd. But I got really big chunky pieces of gelatin all through my mousse. I ended up having to pass my mousse through a fine strainer, whipping up some more cream, melting the big gelatin chunks and attempting to reincorporate everything. It is setting in the fridge now and I don’t expect it to turn out perfect, but hopefully tow I’ll be salvageable to an enjoyable degree.
If I make this again I would definitely wait until right before mixing everything together to melt the gelatin! There should be no problem waiting the 20 seconds at that point in the recipe and I believe would make everything come together the way it’s intended to.
The only other thing I have to add is that my mousse turned out a very light yellow color. That doesn’t bother me but if you want a bright orange mousse like what is pictured, you’re definitely going to need food coloring
See what other Food52ers are saying.