• Tommy Centola

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.

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