This gourmet almond orange mousse makes the perfect finish for an elegant dinner. It’s easily made with almond extract, orange zest and ground anise seeds.
RECIPE NOTE: This recipe is a variation of my Bavarian cream recipe. Check out the Bavarian cream post for other ways to flavor the mousse.
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About the 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 suggest you eat this dessert by taking a bite out of an orange slice, then follow up with a spoonful of mousse and repeat.
How to make it:
Whip the egg whites:
Step 1. Start this recipe by whipping 2 egg whites to stiff peaks and put them in the fridge. (Keep the egg yolks, you will use them later on.)
Whip the cream:
Step 2. In a separate bowl, whip ½ cup heavy cream with 1 teaspoon granulated sugar to stiff peaks and transfer to the fridge as well. You will use the whipped cream and the whipped egg whites later.
Bloom the gelatin:
Step 3. Add 1 teaspoon powdered, unflavored gelatin and 3 tablespoons cold water to a saucepan. Set aside.
Whisk the remaining ingredients:
Step 4. While the gelatin is blooming, grab a large bowl and add:
- 2 egg yolks
- ⅓ cup granulated sugar
- 2 teaspoons orange zest
- ¾ teaspoon almond extract
- 1 teaspoon ground anise
Step 5. Whisk everything together until light and fluffy.
Whisk in the gelatin:
Step 6. Heat the gelatin briefly, just until it’s fully dissolved, then whisk it into the egg yolk mix.
Add the whipped cream:
Steps 7. & 8. Add the whipped cream and whisk it in.
Add the whipped egg whites:
Steps 9. & 10. Add the whipped egg whites and whisk them in. Chill the mousse in the fridge until fully set (about 1 hour).
How to serve it:
To serve, spoon the mousse onto plates, add a slice of orange and sprinkle with finely chopped almonds.
How to store it:
You can keep the mousse refrigerated for several hours but you should consume it on the same day you make it.
More delicious fruit desserts:
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Recipe
Almond Orange Mousse with Anise
Ingredients
- 2 eggs, separated
- ½ cup heavy cream
- 1 teaspoon + ⅓ cup granulated sugar
- 1 teaspoon powdered, unflavored gelatin
- 2 teaspoons finely grated orange zest*
- ¾ teaspoon almond extract
- 1 teaspoon ground anise
- orange slices
- finely chopped almonds
Instructions
- Whip the two egg whites to stiff peaks. Transfer to the fridge.
- Whip the cream with 1 teaspoon sugar to stiff peaks. Transfer to the fridge.
- Add gelatin along with 3 tablespoons of cold water to a saucepan. Let sit for about 4 minutes.
- Meanwhile, whisk the egg yolks with ⅓ cup sugar, orange zest, almond extract and anise in a large bowl until creamy.
- Heat the bloomed gelatin just until dissolved.
- Whisk the gelatin into the egg yolk mix.
- Whisk in the cream.
- Whisk in the egg whites.
- Cover and chill in the fridge until set (about 1 hour).
- Scoop the cream onto individual plates and serve with orange slices and chopped almonds.
Angela - Patisserie Makes Perfect
oh this picture is just perfection Nicole! The spoon and the black on black looks just brilliant!
Nicole B.
Thank you so much, Angela!! :)
sippitysup
…and repeat and repeat and repeat. GREG
Nicole B.
Correct! :)
ana @muy delish
This is so gorgeous Nicole! I love the simplicity and contrast of this shot. Great work!
Nicole B.
Thank you so much, Ana! That means a lot to me, you put a big smile on my face. :)
Kevin | Keviniscooking
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.
Indeed, like Marisa said it’s like tequila shots (only much milder and more pleasant). Hope you’re having a great weekend. :)
Marisa Franca @ All Our Way
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.
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. :)