A light, creamy and refreshing dessert that can be prepared a day in advance. Serve with crisp butter biscuits or shortbread fingers.
Serves 8
Ready in 1 hour, plus cooling and chilling
You’ll Need
- 3 gelatine leaves
- 150ml fresh orange juice
- 250g ricotta cheese
- 250g full fat soft cheese
- 100g caster sugar
- 2 tsp orange zest
- 300ml double cream
- 2 egg whites
FOR THE ORANGE GLAZE
- 1 gelatine leaf
- 150ml fresh orange juice
- 2 oranges, peeled, segmented and flesh chopped
- Fresh mint sprigs, to decorate
The Recipe
- Soak the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft. Heat the orange juice in a small pan until almost boiling then remove from the heat. Squeeze the excess liquid from the gelatine leaves and stir into the hot juice until dissolved. Cool for 15 minutes.
- Beat the ricotta and cream cheese together in a large bowl until smooth, then beat in the caster sugar and orange zest. Fold in the cooled gelatine.
- Whip the cream in a bowl until softly peaking and in a separate bowl whisk the egg whites until stiff. Fold the cream into the orange mixture followed by the egg whites.
- Spoon the mixture into a 20cm square baking dish that is at least 5cm deep. Gently level the surface and chill in the fridge for 3 hours, or until set.
- To make the orange glaze, soften the gelatine in cold water as in step one. Heat the orange juice in a small pan until almost boiling then remove from the heat. Squeeze the excess liquid from the gelatine leaf and stir into the hot juice until dissolved.
- Cool for 30-40 minutes, stirring occasionally until beginning to thicken. Pour over the chilled mousse then top with the diced orange flesh.
- Chill in the fridge for 2 hours, or until the glaze has set. Serve cut into squares decorated with fresh mint sprigs.
Tips
Stir a spoonful of warmed fine-shred marmalade into the orange glaze before it cools for an
extra tangy flavour.