I would usually go for chocolate mousse, but this is my orange year!
Navel oranges, enormous crates of them, invaded our grocery stores this winter and spring! There is so much more to oranges than your daily breakfast juice. I have been enjoying every ray of sun from each section, simply tossed in fruit salad or in a spinach and strawberry salad.
After orange meringues, why not give a try to orange mousse. Just like for a hollandaise, the challenge of this dessert was getting the orange-yolk mixture to thicken over the double-boiler, but with patience, the result was well-worth the effort. The thicker, the better! This much lighter and healthier fruit version of the French classic makes a perfect, refreshing dessert, especially with one or two vanilla sablés.
1 cup whipping cream
1 tablespoon triple sec
½ cup sugar
1. Separate the eggs.
2. In a small bowl, stir together egg yolks, orange and lime zests, orange and lime juices, liquor and sugar.
3. Place the bowl on a double-boiler and gently whisk for 10-15 mins, until smooth and thickened. (Note: The yolk mixture should coat the back of a spoon.)
4. Cool to room temperature.
5. In another bowl, beat the egg whites using an electrical mixer until firm peaks form and fold into the egg yolk mixture.
6. Using an electrical mixer, whip the cream until soft peaks form and fold into the egg foam.
7. Refrigerate for at least 4 hrs before serving. (Tip: You can also make the mousse one day ahead)