A delightful twist on traditional custard – Orange-Custard Mousse recipe

3 jumbo eggs, separated
125 g castor sugar
30 ml corn flour
250 ml fresh orange juice
grated rind of 1 orange
15 ml Cointreau or Grand Marnier (optional)
250 ml prepared custard, chilled

to serve: fine strips of orange rind made with a zester, castor sugar and sprigs of fresh mint or lavender

How to
Beat the egg yolks and half of the sugar until the mixture is pale and creamy. Make a paste of the corn flour with a little of the orange juice and add to the mixture. Now add the remaining orange juice and grated rind and mix well.

Pour the mixture into a saucepan and cook over medium-low heat, stirring until the sauce begins to bubble and thicken. Transfer the mixture to a cold mixing bowl and whisk in the liqueur (if using). Gradually add the chilled custard while whisking (this is to prevent curdling).

Place the bowl over a larger bowl containing cold water and ice cubes and stir often to cool it rapidly.

Now beat the egg whites until it forms soft peaks. Gradually sprinkle in the remaining sugar and continue whisking until the mixture is thick and glossy.

Finally, fold the meringue into the cooled orange custard. Divide among 6 attractive glasses and chill in the fridge until ready to serve.

To serve, dredge the fine strips of orange zest with castor sugar before using them to garnish the mousses, adding sprigs of mint or lavender.

Recipe provided courtesy of I Love Cooking.

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