Orange mousse

Orange mousse

Impress your guests with ease.


6 gelatin sheets
50 ml boiling water
3 eggs
6 tablespoons Sukrin/SukrinMelis
300 ml whipping cream
1 orange, juice and grated orange zest


Soak the gelatin sheets in cold water for approx. 5 minutes. They should swell and soften.

Whisk the eggs and Sukrin until light and airy. Whip the cream. Gently combine the egg mixture and whipped cream. Grate the zest off a thoroughly washed orange, then cut it in half and squeeze the juice out of it.

Squeeze the water out of the gelatine, then pour the boiling water over the sheets. Stir the dissolved gelatin, orange juice and orange zest into the cream and egg mixture.

Pour the orange mousse into a serving bowl or bowls. Cool for a couple of hours before serving, to ensure the gelatin stiffens. Decorate with orange slices or grated orange zest.

Tip: Make individual flavours for your guests using different fruits and berries.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
212 15,6 2,3 15,5 0,3