Orange and Cream Cheese Mousse

Orange and Cream Cheese Mousse

This recipe doesn't use gelatin for the mousse. It's so surprisingly rich and delicious. It makes a perfect match with the crushed lemon jelly!

Ingredients: 2 servings

Crushed Lemon Jelly:
Powdered gelatin
2 g
80 ml
Granulated sugar
10 g
Lemon juice
10 ml
Orange and Cheese Mousse:
100% natural orange juice
150 ml
Cream cheese
50 g
Granulated sugar
20 g
Orange Curaçao
1/2 teaspoon
Heavy cream
50 ml
Mint leaf
As needed


1. Take 1 tablespoon of water from the listed measurement and pour into a bowl. Add powdered gelatin and microwave to dissolve (don't boil!). Add granulated sugar and stir.
2. Add lemon juice and the rest of the water. Chill in the fridge to harden. Use the same container!
3. Pour orange juice into a pot and boil for 5 minutes over medium heat (the water will evaporate and the juice will reduce to about 60 ml).
4. Bring cream cheese to room temperature. Whisk well. Add granulated sugar and orange curaçao and mix completely.
5. When the orange juice from Step 3 has cooled down significantly, add to the cream cheese mixture and mix well. Add the heavy cream mixture and stir everything together. Pour into a container and chill in the fridge to harden.
6. Peel the orange and top on the mousse. Chop up the mixture from Step 2 to make crushed jelly. Top on the orange.
7. Decorate with mint leaves and serve.

Story Behind this Recipe

I used my favorite combination of orange and cream cheese to make a chilled dessert.