Mousse de Laranja com Crema – Fruity & Creamy

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Portuguese cuisine is known for its variety of fresh, homemade desserts. Especially popular on hot days is the Mousse de Laranja com Crema – a delicate orange mousse refined with a smooth vanilla cream. This dessert combines fruitiness with creaminess and is not only a visual delight but also a culinary highlight that’s easy to prepare.

The base is freshly squeezed orange juice, which is blended with sweetened egg yolk, whipped cream, and gelatin to create a light and airy mousse. The “crema” is usually vanilla cream or simple custard, served layered on top or on its own. This dessert is especially popular for festive occasions or as a refreshing end to a fish meal.

Ingredients for 4–6 servings

For the orange mousse:

  • 300 ml freshly squeezed orange juice
  • 4 egg yolks
  • 120 g sugar
  • 4 sheets of gelatin
  • 200 ml whipped cream (cold)
  • Zest of an organic orange

For the crema:

  • 2 egg yolks
  • 2 tablespoons sugar
  • 250 ml milk
  • 1 teaspoon vanilla extract or the pulp of a vanilla pod
  • 1 tsp cornstarch (optional for binding)

    Portuguese cuisine is known for its variety of fresh, homemade desserts. Especially popular on hot days is the Mousse de Laranja com Crema – a delicate orange mousse refined with a smooth vanilla cream. This dessert combines fruitiness with creaminess and is not only a visual delight but also a culinary highlight that’s easy to prepare.

    The base is freshly squeezed orange juice, which is blended with sweetened egg yolk, whipped cream, and gelatin to create a light and airy mousse. The “crema” is usually vanilla cream or simple custard, served layered on top or on its own. This dessert is especially popular for festive occasions or as a refreshing end to a fish meal.

    Ingredients for 4–6 servings

    For the orange mousse:

    • 300 ml freshly squeezed orange juice
    • 4 egg yolks
    • 120 g sugar
    • 4 sheets of gelatin
    • 200 ml whipped cream (cold)
    • Zest of an organic orange

    For the crema:

    • 2 egg yolks
    • 2 tablespoons sugar
    • 250 ml milk
    • 1 teaspoon vanilla extract or the pulp of a vanilla pod
    • 1 tsp cornstarch (optional for binding)

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