Orange and Cream Cheese Mousse

Name: Orange and Cream Cheese Mousse
Yield: 2 servings
Cuisine: American
Ingredients: 2 grams Powdered gelatin; 80 ml Water; 10 grams Granulated sugar; 10 ml Lemon juice; 150 ml 100% natural orange juice; 50 grams Cream cheese; 20 grams Granulated sugar; 1/2 tsp Orange Curaçao; 50 ml Heavy cream; 1 Orange; 1 Mint leaf

cookpad.japan @cookpad_jp

I used my favorite combination of orange and cream cheese to make a chilled dessert.

Simmer the orange juice well, until it's reduced to about 1/3 of the original amount!
If you want a chewy result, soak 2 g of gelatin in 1 tablespoon water to add after the orange juice has cooled down in Step 3 (It will be hard enough to use a mold). For 2 servings. Recipe by Nana mama chan

I used my favorite combination of orange and cream cheese to make a chilled dessert.

cookpad.japan @cookpad_jp

I used my favorite combination of orange and cream cheese to make a chilled dessert.

Saved

Ingredients

2 servings

Crushed Lemon Jelly:
2 gramsPowdered gelatin
80 mlWater
10 gramsGranulated sugar
10 mlLemon juice
Orange and Cheese Mousse:
150 ml100% natural orange juice
50 gramsCream cheese
20 gramsGranulated sugar
1/2 tspOrange Curaçao
50 mlHeavy cream
Decoration:
1Orange
1Mint leaf

Saved

Steps

1

Take 1 tablespoon of water from the listed measurement and pour into a bowl. Add powdered gelatin and microwave to dissolve (don't boil!). Add granulated sugar and stir.
2

Add lemon juice and the rest of the water. Chill in the fridge to harden. Use the same container!
3

Pour orange juice into a pot and boil for 5 minutes over medium heat (the water will evaporate and the juice will reduce to about 60 ml).
4

Bring cream cheese to room temperature. Whisk well. Add granulated sugar and orange curaçao and mix completely.
5

When the orange juice from Step 3 has cooled down significantly, add to the cream cheese mixture and mix well. Add the heavy cream mixture and stir everything together. Pour into a container and chill in the fridge to harden.
6

Peel the orange and top on the mousse. Chop up the mixture from Step 2 to make crushed jelly. Top on the orange.
7

Decorate with mint leaves and serve.