Orange Mousse Cake
HB-16737 · Hand-built original · Korean
An orange mousse cake on a genoise base with orange juice mousse and a candied orange topping.
KoreanDessertGluten-freeEgg-freeLow-Sodium
Main ingredient: orange
Pairs well with: coffee, tea, fruit salad, sparkling water
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- genoise or store-bought castella, as needed
- 1/2 orange
- 2.82 oz sugar
- Orange mousse: 7.05 oz orange juice
- Orange mousse: 2.47 oz sugar
- Orange mousse: 0.18 oz gelatin
- Orange mousse: 8.82 oz fresh cream
- Candied orange: 1 orange
- Candied orange: 2.82 oz sugar
- Candied orange: zest of 1 orange
Method
- Cut up the genoise or castella 0.39-inch thick and cut it to fit a mousse ring. Fit the ring with a mousse strip and place the genoise at the bottom.
- Chop the orange into half-moons 3 mm thick and fit them against the mousse strip. For the candied orange, separate the orange flesh.
- Tip the orange flesh, sugar and orange zest in a pot and boil. Once slightly thickened, turn off the heat and cool.
- For the mousse, soak the gelatin sheet by sheet in ice water. Warm up the orange juice and sugar in a pot.
- Wring the water from the gelatin, add it to the warm juice and mix. Whip the fresh cream to 70% and mix with the orange juice.
- Pack the ring with mousse and set in the freezer for at least 1 hour. Crown the set mousse with the candied orange.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).