(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsMousse Recipes >  Orange & Grand Marnier Mousse


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



The Silver Spoon, Phaidon Press

Serves 4

• 4 oranges
• 1 cup milk
• 1 cup superfine sugar
• 4 eggs, separated
• 1/4 cup Grand Marnier

Grate the rind of two of the oranges and thinly pare the rind of the other two, avoiding all traces of bitter white pith.

Separate the oranges into segments, carefully removing all traces of pith.

Pour the milk into a pan, add the grated orange rind and 1/2 cup of the sugar, stir well and bring to a boil.

Beat the egg yolks in another pan, then pour in the milk in a steady stream, stirring constantly.

Cook over low heat, stirring constantly, until thickened.

Strain the mixture into a bowl and let cool completely.

Stiffly whisk the egg whites in a grease-free bowl, then fold them into the egg yolk mixture, followed by the Grand Marnier.

Pour the mousse into a mold or loaf pan and place in the freezer for 6 hours.

Cut the remaining orange rind into thin strips.

Pour 1 cup water into a pan, add the remaining sugar and the strips of orange rind and bring to a boil, stirring until the sugar has dissolved.

Boil the mixture until a thick, translucent syrup forms.

Turn out the mousse and cut it into 3/4-inch slices.

Place the slices on four plates, spoon the syrup and orange rind over them and decorate with the orange segments, arranged like flowers.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages