Espresso Mousse with Orange Salad

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

125 g double cream
125 ml coffee, cooked (espresso), hotter, stronger
1 teaspoon lemon (s) - zest, grated
3 oranges (including the juice one orange)
2 tablespoon Grand Marnier or Grappa
3 sheets gelatin
2 tablespoon sugar
Mint for garnish
some cold water (for soaking)

Instructions

Soak the gelatine in cold water. In the meantime, beat the crème double, sugar and lemon zest in a mixing bowl with a hand mixer. Squeeze out the gelatine well, dissolve it in the hot espresso while stirring and let it cool down a little, then mix it with the cream. Chill the cream for about 2 hours, stirring several times at the beginning so that the cream can combine well with the espresso.
Peel two oranges, cut into wedges and fillet. Squeeze the third orange. Heat the orange juice and reduce it by half. Now pour in the liqueur. Mix in the orange fillets and let them steep until the mousse is firm.
Cut off the mousse from the espresso mousse with a tablespoon and place on four plates. Surrounded with the marinated orange salad. Garnish with mint leaves and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.