Orange and olive oil mousse

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Mousse à l'orange et à l'huile d'olive
Photo credit: Céline de Cérou
For a fresh, light and fruity dessert, why not try this recipe for orange and olive oil mousse? It’s easy to make – you’ll just need to allow some time for it to set so that the mousses are nice and chilled when served! Enjoy your meal
A PDO
Preparation
15 min
A PDO
Resting time
4h
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 6 personnes
  • 3 oranges
  • 75 + 25 g caster sugar
  • 20 g cornflour
  • 3 eggs
  • 1 c. à soupe Aix-en-Provence olive oil PDO

Astuce

For these orange mousses, choose an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...

Instructions

  • Zest the oranges. Squeeze out the juice. Put everything into a saucepan.

  • Mix 75g of caster sugar with the cornflour and pour this mixture into the orange juice. Whisk thoroughly.

  • Separate the yolks from the whites (set the whites aside). Add the yolks to the saucepan.
  • Cook over a medium heat, stirring constantly, until it comes to the boil.
  • Continue to heat, stirring constantly, for two minutes (the mixture should thicken and become creamy), then pour the orange cream into a clean bowl. Cover the cream with cling film, ensuring it is in direct contact with the surface, and leave to cool to room temperature for about 1 hour.
  • Whisk the egg whites until stiff, gradually adding the 25g of caster sugar.

  • Gently whisk the cooled cream with 1 tablespoon of olive oil from Aix-en-Provence PDO. Gently fold the beaten egg whites into the chilled cream using a rubber spatula, then divide the orange mousse between the ramekins.

  • Keep the orange mousse in the fridge for 3 hours before serving.
  • If you prefer to chill the cream in the fridge, whip it with an electric whisk until soft before folding in the egg whites.

Astuce

For these orange mousses, choose an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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