Orange Juice And Grand Marnier Mousse


  • ½ cup, plus 6 tablespoons, sugar
  • ½ cup, plus 2 tablespoons, cold water
  • 1 teaspoon grated orange rind
  • 1 envelope unflavored gelatin
  • 1 cup orange juice
  • 1 tablespoon cornstarch
  • 3 eggs, separated
  • 3 tablespoons Grand Marnier
  • 1 cup heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      491 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 0 grams dietary fiber; 50 grams sugars; 7 grams protein; 221 milligrams cholesterol; 82 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About six cups


  1. Combine one-half cup of sugar, one-half cup of the cold water and the orange rind in a saucepan and bring to the simmer. Add the gelatin and stir to dissolve.
  2. Add the orange juice and bring to the simmer.
  3. Combine the cornstarch and the remaining two tablespoons of water and stir the mixture into the simmering liquid.
  4. Pour and scrape the mixture into a mixing bowl and cool briefly.
  5. Put the egg yolks in a separate bowl and add about one-quarter cup of the hot liquid to the yolks. Beat briskly and pour and scrape this mixture into the same mixing bowl, beating with a wire whisk. Beat in the Grand Marnier. Set aside until cool.
  6. Put the egg whites in one large bowl and the cream in another.
  7. Beat the whites until they are almost stiff and add three tablespoons of sugar. Continue beating until they are stiff.
  8. Beat the cream until it is almost stiff and add the remaining sugar. Continue beating until it is stiff.
  9. Add half of the whites to the egg- yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream. Chill until it is set.

30 minutes, plus chill time

You Might Also Like