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Toffee & Orange Mousse


  • 6 oranges

  • 4 eggs separated

  • 300g caster sugar

  • 1 tbsp gelatin powder


  • 1.

    Zest and juice four of your oranges, place in the same bowl. Cut the other two in half and scoop out the orange flesh.

  • 2.

    Whisk egg yolks until light and creamy, then mix in the zest and juice.

  • 3.

    In a blender, whip the egg whites to stiff peaks then fold in 150g of caster sugar, continue to whip. Pour in the yolks and orange juice and mix until completely combined.

  • 4.

    Take the scooped out orange flesh and roughly chop it, combine in a saucepan with the other 150g of sugar, a splash of orange juice and cook to a toffee, remove from pan and pour onto baking paper to set.

  • 5.

    Mix the gelatin powder with a small amount of hot water until all dissolved then mix through the egg whites and yolks.

  • 6.

    Pour this mixture into the orange halves or ramekins and set in the fridge for at least 2 hours.


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