Ingredients
Scale
- 1 cup Heavy Cream
- 2 tablespoons Cornstarch
- 3/4 cup Orange Juice (no pulp, low sugar)
- 1/4 cup Candied Orange Peel (optional)
- 1/4 cup Grated Chocolate (optional)
- 3 medium Blood Oranges (optional)
Instructions
- Whip the heavy cream in a chilled bowl until stiff peaks form.
- Mix cornstarch with a small amount of orange juice to make a slurry.
- Heat the remaining orange juice in a saucepan over medium heat.
- Slowly stir in the slurry and cook until it thickens.
- Allow the orange mixture to cool slightly.
- Gently fold the orange mixture into the whipped cream.
- Spoon or pipe the mousse into serving dishes.
- Chill for at least 2 hours before serving.
- Garnish with candied orange peel or grated chocolate if desired.
Notes
- Use a fine-mesh strainer to remove pulp from fresh orange juice.
- For extra flavor, try using blood oranges or adding grated dark chocolate.
- Store in the fridge for up to 4 days or freeze for a creamy, ice cream-like treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 6g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg