Fresh Orange Cheese Mousse

Fresh Orange Cheese Mousse

This is a very refreshing orange cheese mousse. It's nice for the summer.

Ingredients: 6 baking rings (55 mm x 35 mm)

Biscuit Joconde (Recipe ID: 1845386)
6 slices cut out with a ring mold or circular cutter
For the orange jelly:
100% orange juice
200 g
Granulated sugar
50 g
Gelatin leaves
2 g
Orange zest
1/2 orange
For the cheese mousse:
Cream cheese
60 g
Sour cream
50 g
Granulated sugar
30 g
Gelatin leaves
2 g
Double cream
100 g
as needed


1. Make the cake base layer referring to Recipe ID: 1845386. Cut out with the baking ring. Spread the marmalade on the surface.
2. Make the orange jelly. Put the orange juice and granulated sugar in a sauce pan and weigh the entire contents. Soak the gelatin leaves in ice water.
3. Boil down the orange juice and sugar mixture from Step 2 by half (125 g). Once reduced, add the gelatin and orange zest.
4. Divide the mixture into 8 portions in round molds. (You don't need all 8 portions, so use the extra 2 for tasting.) Freeze.
5. Make the cheese mousse. Whip the cream until soft peaks form and chill in the fridge.
6. Combine the cream cheese and granulated sugar in a bowl and stir well. Soak the gelatin in ice water.
7. Add sour cream and mix well.
8. Put the soaked gelatin and a little portion of Step 7 into a small bowl and place in a hot water bath to melt the gelatin. Mix this with Step 7 well.
9. Add the cream from Step 5 to 8 and stir well.
10. Put Step 9 into a piping bag and pipe the mixture in the baking ring up to about half the height. Smooth out the surface with a spoon.
11. Place the frozen jelly on top and press down gently.
12. Pipe the cheese mouse and smooth out the surface with an offset spatula. Freeze.
13. After it has frozen completely, warm the baking rings with your hands and remove. Defrost in the refrigerator and decorate the tops.
14. The orange jelly is on the inside! It's very refreshing.

Story Behind this Recipe

I wanted to have a refreshing mousse on a hot day.