Orange Mousse from LeRuth’s 20th Anniversary Cookbook
Updated: Jan 4
It had been a couple of months since I have posted a dessert recipe. So here is one from LeRuth’s 20th Anniversary Cookbook.
Mix together 7 egg yolks, juice and rind from 4 oranges, juice from 2 lemons, 4oz Grand Marnier, 4oz white wine, 1 oz sugar.
Stir combined ingredients over a double boiler with a wire whip until it reaches a smooth, heavy consistency, about 15 minutes.
Remove from fire and let cool in ice box for about 15 to 20 minutes. Now fold in 3/4qt of unsweetened heavy whipped cream.
Let chill overnight. Serve.