Orange Cheese Mousse
By: Jose Miguel
Published: Wednesday, July 13, 2011 - 11:12am

Ingredients




Bicuit Joconde
340 gs Powdered almons
300 gs Confectioners sugar
100 gs Cake flour
480 gs Whole eggs
320 gs Egg whites
40 gs Sugar
120 gs Butter melted
Mix the almonds, confectioners sugar and flour ina bowl
Add the eggs a little at a time. Mix well after each addition
Whip the egg whites with the sugar until they form soft glossy peaks
Gently fold the egg mixture into thw whipped egg whites
200 cups Fold in the melted butter and bake for 15 minutes at
Italian Meringue
125 gs Egg whites
125 gs Sugar
70 gs Water
Orange Cheese Mousse
9 gs Gelatin
40 gs Orange Liqueur (I used Curacao instead of conreau)
250 gs Cream cheese
4 gs Orange zest, grated
60 gs Orange juice, strained
350 gs Heavy cream

Preparation

1 Make the Meringue: whip the egg whites to soft peaks. Make a syurp of the sugar and water and cook to 115 C. Gradually whip the hot syrup into the egg whites. Continue whipping until cold. Set aside 2 Soft the gelatin in cold water, heat the orange liquer. Add the gelatin and stir to dissolve. 3 In a mixer blend the cream cheese with the zest and a little orange juice until smooth 4 Mix in  the gelatin and the reamining orange juice until smooth. 5 Whip the cream to soft peaks. Fold the Meringue and the cream alternatively into the cheese until smooth 6 Fill mold and chill. 7 Enjoy!

About


Recipe taken and adapted from Le cordon Bleu "Professional baking guide"