Frozen Orange and Espresso Mousse

Ice-creams and iced desserts could not really become part of the British sweet tradition until the nineteenth century, but they then became enormously popular at Edwardian and Victorian dinner parties, particularly in sorbet form.

Here two flavoured mousses, orange and coffee being a very popular duo, are frozen together on top of a coffee sponge base, the latter a texture and flavour borrowed from the Gâteau Opéra<