Almond Orange Mousse with Anise

Why I love it: This gourmet dessert has a complex and sophisticated flavor but the recipe is very easy (foolproof really) and the preparation is quick (~20 minutes, plus about an hour of chilling).

Almond Orange Mousse with Anise Recipe
I got the idea for this flavor combination from a biscotti recipe I saw recently. While I am not a big fan of biscotti I did like the sound of almond, orange and anise together so I used them in this dessert. It’s a very creamy, light and fluffy mousse that is a perfect finish for a gourmet dinner. I built the mousse on an egg yolk and sugar base that I flavored with orange zest, almond extract and ground anise seeds. After that I folded in whipped cream and whipped egg whites and stiffened the whole thing with gelatin. It’s a dessert that tastes like a lot of work went into it but in reality it’s very easy to make and just about impossible to mess up. I suggest you eat it by taking a bite out of an orange slice, then follow up with a spoonful of mousse and repeat.


Almond Orange Mousse with Anise Recipe

serves 6


  • 2 eggs, separated
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1 teaspoon powdered gelatin
  • 1/3 cup granulated sugar
  • 2 teaspoons finely grated orange zest
  • 3/4 teaspoon almond extract
  • 1 teaspoon ground anise
  • orange slices
  • finely chopped almonds



  1. Whip the two egg whites to stiff peaks. Put in the fridge.
  2. Whip the cream with 1 teaspoon sugar to stiff peaks. Put in the fridge.
  3. Add gelatin along with 3 tablespoons of cold water to a saucepan. Let sit for about 4 minutes.
  4. Whisk the egg yolks with 1/3 cup sugar, orange zest, almond extract and anise in a bowl until creamy.
  5. Heat the bloomed gelatin just until dissolved.
  6. Whisk the gelatin into the egg yolk mix.
  7. Fold in the cream.
  8. Fold in the egg whites.
  9. Cover and chill in the fridge until set (about 1 hour).
  10. Scoop the cream onto individual plates and serve with orange slices and chopped almonds.


Food Photography and Styling: I think of this dessert as very fancy so I wanted to create a modern, elegant look. The dish is my matte black candle holder and the surface is just a plain black poster board. Even though the spoon is antique I thought it worked here because of its elegant shape; I liked how its pointy tip mirrored the tip of the piece of orange slice. I “glued” the spoon in place with tacky wax, without it it kept falling over on its side. To follow the rule of thirds I made sure to place the spoon on the right vertical line that divides the frame into thirds and I lit the set from the side with lots of flags to create a dark, moody and dramatic look.

Nikon D600, 105mm, f/7.1, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


  1. Marisa Franca @ All Our Way says:

    Could this be the same method as taking a drink of tequila? You take a bite of lemon, a lick of salt and then a swig of that nasty stuff? But really, my feelings are really hurt!! You don’t like biscotti??? I love biscotti — naturally I’m Italian but I love the crunch and the shape and all of the different flavors you can make. You can eat them as is or you can dunk them. Well I guess everyone has their opinion. I just bet you haven’t had one of our biscotti!! I love your picture and the recipe sounds divine :-)

    • Nicole B. says:

      That’s right, I was thinking of tequila shots actually! Well, it is true that I haven’t had your biscotti but so far any biscotti I’ve tried I truly did not like. :)

  2. Kevin | Keviniscooking says:

    Sounds and looks so lovely. But not too lovely that it would make me not want it. I’m with you in taking a bite out of an orange slice, then follow up with a spoonful of mousse and repeat. Yes please!

    • Nicole B. says:

      Indeed, like Marisa said it’s like tequila shots (only much milder and more pleasant). Hope you’re having a great weekend. :)

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