Orange Mousse — Grand-Marnier orange mousse
Orange mousse is a French dessert mousse made with fresh orange juice, zest, and a splash of Grand Marnier, lightened with whipped cream and meringue. The flavour is bright, citrus-forward and only just sweet.
i. Origin & history
Orange-flavoured creams and mousses are a staple of classic French restaurant patisserie. The Grand Marnier version is particularly associated with mid-century French haute cuisine.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- Juice and zest of 4 oranges
- Juice of 1 lemon
- 100 g caster sugar
- 6 g leaf gelatin
- 3 egg yolks
- 2 tbsp Grand Marnier
- 250 ml double cream
- 2 egg whites
- 30 g caster sugar
iii. Method
- Soak gelatin in cold water 5 min.
- Warm orange juice, lemon juice, zest and 100 g sugar; off heat, dissolve squeezed gelatin.
- Whisk in yolks and Grand Marnier; cook over a bain-marie to 75 °C, whisking, until thickened. Cool to lukewarm.
- Whip cream to soft peaks; fold into the orange base.
- Whip whites with 30 g sugar to soft glossy meringue; fold in three additions into the mousse.
- Spoon into 6 glasses. Chill 4 hours.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Triple-orange mousse uses orange juice, zest and orange-blossom water. Modern citrus mousse uses yuzu, blood orange, or kalamansi. Chocolate-orange mousse folds in melted chocolate.
vi. Common questions
What is orange mousse?
Orange Mousse is grand-marnier orange mousse, from french cuisine. The flavour is bright, citrus-forward and only just sweet
Where is orange mousse from?
Orange Mousse is from the french dessert tradition; the recipe and history are detailed above.
How long does orange mousse keep?
See the storage note in the Quick facts panel: 2 days refrigerated.