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 the mousse:
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 both later on.)
Step 2. In a separate bowl, whip 1/2 cup heavy cream with 1 teaspoon granulated sugar and put the whipped cream in the fridge as well. You will use both of these components 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.
Step 7. & 8. Add the whipped cream and whisk it in.
Step 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 the mousse:
To serve, spoon the mousse onto plates, add a slice of orange and sprinkle with finely chopped almonds.
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!
Recipe Card
Almond Orange Mousse with Anise
Ingredients:
- 2 eggs, separated
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1 teaspoon powdered, unflavored 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
Instructions:
- Whip the two egg whites to stiff peaks. Put in the fridge.
- Whip the cream with 1 teaspoon sugar to stiff peaks. Put in 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 1/3 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. :)