Orange Cheese Mousse

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Italian meringue

Method

Procedure

  1. Make the meringue: Whip the egg whites to soft peaks. Make a syrup of the sugar and water and cook to 240°F(115°C). Gradually whip the hot syrup into the egg whites. Continue whipping until cold. Set aside.
  2. Soften the gelatin in cold water).
  3. Heat the orange liqueur. Add the ge