Orange Mousse Without Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	6 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 12)

Ingredients

Instructions

Beat the egg yolks with half of the sugar over the water bath until frothy, beat cold over ice and add the quark and orange peel.
Soak the gelatine and let it swell.
Fillet the oranges and cut into small pieces, collecting the juice. Briefly heat the juice and the orange pieces. Squeeze out the gelatine and dissolve it in the warm orange juice and let it cool down a bit. To ensure thorough mixing, stir a spoonful of egg yolk / quark mixture into the gelatine. Then add the rest to the egg yolk / quark mixture. Beat the egg white with the salt and the remaining sugar until very stiff and carefully fold it into the orange cream, do not use a hand mixer. Pour the cream into a large bowl or serving bowls and refrigerate for a few hours or overnight to set.

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.