Blood Orange Mousse

Blood Orange Mousse


1 person made this

Although citrus and cream is an unusual combination this recipe produces a wonderful dessert. Garnish with some additional slices of blood orange.


Serves: 6 

  • 3 cups (750ml) water
  • 1 cup (220g) sugar
  • 6 blood oranges, juiced
  • 75g cornflour
  • 1 shot (45ml) orange liqueur
  • 300ml thickened cream

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Boil water with sugar. Stir some of the orange juice with the cornflour until smooth then add all the orange juice. Add to the water and boil stirring until the mixture is no longer cloudy.
  2. Allow to cool and set overnight in the refrigerator.
  3. The next day whisk the cream until stiff. Mix the orange mixture with the liqueur and stir until creamy. Whisk with the cream and chill.

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