Frosted Bright Citrus Mousse (Printable)
A vibrant mousse with tangy frosted glaze, brightening flavors with fresh citrus zest and juice.
# What You’ll Need:
→ Citrus Mousse
01 - 1/2 cup freshly squeezed orange juice
02 - 1/4 cup freshly squeezed lemon juice
03 - Zest of 1 orange
04 - Zest of 1 lemon
05 - 3/4 cup granulated sugar
06 - 3 large eggs
07 - 1/4 cup unsalted butter, cubed
08 - 1 cup heavy cream, chilled
→ Frosted Citrus Glaze
09 - 1/2 cup powdered sugar
10 - 2 tbsp freshly squeezed lemon juice
11 - 2 tbsp freshly squeezed orange juice
12 - 1 tsp orange zest for garnish
13 - 1 tsp lemon zest for garnish
14 - Fresh mint leaves for garnish
# How-To Steps:
01 - Whisk together orange juice, lemon juice, orange zest, lemon zest, granulated sugar, and eggs in a medium heatproof bowl until combined.
02 - Place bowl over saucepan of simmering water to create double boiler. Whisk constantly until mixture thickens and reaches 170°F, approximately 8-10 minutes.
03 - Remove from heat and whisk cubed butter into warm citrus mixture until fully incorporated and smooth. Allow to cool completely to room temperature.
04 - In separate chilled bowl, whip heavy cream until soft peaks form.
05 - Gently fold cooled citrus curd into whipped cream using spatula, being careful to maintain airiness until fully combined.
06 - Transfer mousse to serving glasses or ramekins. Refrigerate for minimum 2 hours until completely set.
07 - Whisk powdered sugar with lemon juice and orange juice until smooth and slightly thickened.
08 - Spoon thin layer of glaze over chilled mousse. Top with orange zest, lemon zest, and fresh mint leaves before serving.
# Expert Advice:
01 -
- That moment when your spoon breaks through the glaze and hits the silky mousse underneath is pure magic
- It manages to be both elegant enough for dinner parties and casual enough for a Tuesday night sweet craving
02 -
- That double boiler method is non-negotiable, I once scrambled eggs by trying to cook curd directly in a pan
- Room temperature eggs incorporate much better into the juice mixture without creating weird cooked bits
- The glaze will start to dissolve into the mousse after about 30 minutes, so add it right before serving
03 -
- Pat those citrus zest pieces dry on paper towels before garnishing, any extra moisture will make your glaze runny
- Test your curd by running your finger through it on the back of a spoon, it should hold a clean line