Siphon Orange Mousse

★★☆☆☆
Prep: 15 mins Cook: None (3+ hours refrigeration) Serves: 8 Source: Paella with Jordi, Valencian Chef

Ingredients

  • 200ml drained orange juice
  • 30ml drained lemon juice
  • 200ml cooking cream (around 15% fat)
  • Sweetener, to taste
  • 1 tsp powdered gelatin (approx. 3g) (4.9 ml)
  • Dark chocolate (for garnish)
  • Candied orange (see recipe, for garnish)
  • Foam siphon (500ml capacity)
  • Two CO2 chargers

Instructions

  1. In a small pot, heat about 50ml of juice, add gelatin and stir until dissolved.
  2. Blend dissolved gelatin with remaining ingredients until smooth.
  3. Pour into siphon, charge with CO2, shake well, refrigerate at least 3 hours.
  4. Serve in glasses, garnish with dark chocolate shavings and candied orange.
Wine Pairing: Dessert Wine (Moscatel) — Sweet Valencian Moscatel with citrus dessert
Paella with Jordi, Valencian Chef · Contemporary
spanish, valencian, dessert, mousse, orange, molecular