Orange Cheese Mousse

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Ingredients U.S. Metric
Italian meringue



  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