Orange Mousse

Preparation info

    • Difficulty

      Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is also a bavarois (see Passion Fruit Bavarois), in fact, but it is made using only two leaves of gelatine, and it has a lighter texture than the passion fruit version.

The milk should be infused with the orange rind as well as the vanilla pod, and the orange juice should be added to the custard in place of the passion fruit purée. Otherwise, the method is exactly the same. These are the ingredients:

Ingredients