Orange Fromage / Orange Mousse

Prep 40 min Total 2 hr 40 min

Just missing a dollop of whipped cream … © kvalifood.com

Video recipe - We know it from childhood. The classic orange fromage. But we tend to forget it again. That is a shame. It is an excellent dessert — easy to make and inexpensive. It also pairs well with other desserts, especially ones that involve chocolate. My own recipe is simple, but it has a nice twist involving orange jelly.

The principle for orange fromage is: 1 egg per person, 1 leaf of gelatin per egg and 25 g sugar per egg. Now you can make up your own recipe :-) Ok, I had better make an example.

Ingredients

Yields 4 servings

  • 4 eggs
  • 4 leaves of gelatin
  • 100 g sugar
  • zest of 1 orange
  • juice of 1 orange
  • 1/2 lemon, juice of (optional)

Directions

Put the 4 leaves of gelatin in a bowl of cold water until they are soft.

Grate the orange zest and squeeze the juice out of the orange. Combine them in a small bowl.

Squeeze the optional half lemon and mix the juice in with the orange juice.

Separate the yolks and whites into two bowls.

Remove the gelatin from the cold water. Squeeze out any excess water with your hands.

Add the gelatin to the orange juice.

Set the bowl of gelatin and juice into a bowl of hot tap water. That is enough to melt the gelatin.

Stir with a fork until all the gelatin has melted.

Add most of the sugar (3/4) to the egg yolks. Whisk the yolks until the sugar is dissolved.

Slowly add the remaining sugar to the whites and whisk until stiff. When the bottom of the bowl can be flipped upside down without the whites falling out, they are stiff enough.

Fold the juice and gelatin into the whipped egg yolks.

Fold the egg yolk mixture into the whipped egg whites. Gently, so you knock as little air out of the whites as possible.

When everything is combined, scrape it into a serving bowl and chill for a couple of hours.

Garnish with whipped cream and serve.

An extra little trick

When I serve orange fromage I usually give it a lift.

Place a sponge cake base in the bottom of a springform tin.

Cover it with half a portion of ganache.

Pour the fromage on top of the cake base. Make sure the surface is completely flat, for example with a palette knife.

Cool it down for an hour or two.

Cover the top of the fromage with 3–4 dl (1¼–1½ cups) orange jelly, depending on the diameter of the springform, and let it cool for a couple more hours until the jelly has set.

The fromage now looks like a cake and can be cut into slices. The cake base and the jelly hold it together so it does not collapse when you cut pieces out.

The top of the cake is a clear yellow jelly that makes it look a million dollars.

Notes

1 Danish sheet of gelatin is 1.8 g, which is a little more than 1/20 of an oz.