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.
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:
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.)
Step 2. In a separate bowl, whip 1/2 cup heavy cream with 1 teaspoon granulated sugar and transfer to the fridge as well. You will use the whipped cream and the whipped egg whites later.
Step 3. Add 1 teaspoon powdered, unflavored gelatin and 3 tablespoons cold water to a saucepan. Set aside.
Step 4. While the gelatin is blooming, grab a large bowl and add:
- 2 egg yolks
- 1/3 cup granulated sugar
- 2 teaspoons orange zest
- 3/4 teaspoon almond extract
- 1 teaspoon ground anise
Step 5. Whisk everything together until light and fluffy.
Step 6. Heat the gelatin briefly, just until it’s fully dissolved, then whisk it into the egg yolk mix.
Steps 7. & 8. Add the whipped cream and whisk it in.
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.
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:
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Almond Orange Mousse with Anise
- 2 eggs, separated
- ½ cup heavy cream
- 1 teaspoon + ⅓ cup granulated sugar, divided
- 1 teaspoon powdered, unflavored gelatin
- 2 teaspoons finely grated orange zest*
- ¾ teaspoon almond extract
- 1 teaspoon ground anise
- orange slices
- finely chopped almonds
- 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.