Fresh Orange Cheese Mousse

Name: Fresh Orange Cheese Mousse
Yield: 6 servings
Cuisine: American
Ingredients: 6 slice cut out with a ring mold or circular cutter ...; 200 grams 100% orange juice; 50 grams Granulated sugar; 2 grams Gelatin leaves; 1/2 orange Orange zest; 60 grams Cream cheese; 50 grams Sour cream; 30 grams Granulated sugar; 2 grams Gelatin leaves; 100 grams Double cream; 1 Marmalade

cookpad.japan @cookpad_jp

I wanted to have a refreshing mousse on a hot day.

Start making the mousse after checking that the orange jelly has completely frozen. For 6 baking rings (55 mm x 35 mm). Recipe by nyonta

I wanted to have a refreshing mousse on a hot day.

Start making the mousse after checking that the orange jelly has completely frozen. For 6 baking rings (55 mm x 35 mm). Recipe by nyonta

cookpad.japan @cookpad_jp

I wanted to have a refreshing mousse on a hot day.

Start making the mousse after checking that the orange jelly has completely frozen. For 6 baking rings (55 mm x 35 mm). Recipe by nyonta

I wanted to have a refreshing mousse on a hot day.

Start making the mousse after checking that the orange jelly has completely frozen. For 6 baking rings (55 mm x 35 mm). Recipe by nyonta

Saved

Ingredients

6 servings

Biscuit Joconde (Recipe ID: 1845386)
6 slicecut out with a ring mold or circular cutter ...
For the orange jelly:
200 grams100% orange juice
50 gramsGranulated sugar
2 gramsGelatin leaves
1/2orange Orange zest
For the cheese mousse:
60 gramsCream cheese
50 gramsSour cream
30 gramsGranulated sugar
2 gramsGelatin leaves
100 gramsDouble cream
1Marmalade

Saved

Steps

1

Make the cake base layer referring to. Cut out with the baking ring. Spread the marmalade on the surface.
2

Make the orange jelly. Put the orange juice and granulated sugar in a sauce pan and weigh the entire contents. Soak the gelatin leaves in ice water.
3

Boil down the orange juice and sugar mixture from Step 2 by half (125 g). Once reduced, add the gelatin and orange zest.
4

Divide the mixture into 8 portions in round molds. (You don't need all 8 portions, so use the extra 2 for tasting.) Freeze.
5

Make the cheese mousse. Whip the cream until soft peaks form and chill in the fridge.
6

Combine the cream cheese and granulated sugar in a bowl and stir well. Soak the gelatin in ice water.
7

Add sour cream and mix well.
8

Put the soaked gelatin and a little portion of Step 7 into a small bowl and place in a hot water bath to melt the gelatin. Mix this with Step 7 well.
9

Add the cream from Step 5 to 8 and stir well.
10

Put Step 9 into a piping bag and pipe the mixture in the baking ring up to about half the height. Smooth out the surface with a spoon.
11

Place the frozen jelly on top and press down gently.
12

Pipe the cheese mouse and smooth out the surface with an offset spatula. Freeze.
13

After it has frozen completely, warm the baking rings with your hands and remove. Defrost in the refrigerator and decorate the tops.
14

The orange jelly is on the inside! It's very refreshing.