Orange Mousse
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Oranges
- 2 eggs
- 70 grams sugar
- 500 grams Yogurt (0.1% fat)
- 7 sheets white gelatin
- 200 grams Whipped cream
- 2 Tbsps chopped Pistachio
- 1 sprig Lemon balm
Preparation steps
1.
Separate the eggs. Beat the egg yolks with the sugar over a hot water bath until frothy. Squeeze 2 oranges and stir the juice with the yogurt. Soak the gelatin in cold water and dissolve in 2 tablespoons of hot water. Mix the gelatin with some of the yogurt mixture. Stir into the remaining yogurt. Chill in the refrigerator until semisolid.
2.
Cut one orange in half, zest and fillet the pulp. Cut the other orange into wedges. Beat the cream and egg whites separately until stiff and fold into the cream. Stir in the orange segments and chill in the refrigerator. Divide the mousse into glasses and decorate with the zest, orange slices and lemon balm leaves. Sprinkle with pistachios and serve.
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