Creamy, festive and bursting with orange flavor, this simple orange mousse recipe can be made entirely ahead of time. When you are ready to enjoy, there's nothing for you to do other than add a dollop of whipped cream and a little orange zest or chocolate shavings for garnish. Dessert is served!
And just because it is easy and make-ahead doesn't mean that your guests won't be completely wowed by this gorgeous dessert. With refreshing orange and vanilla notes and a velvety and creamy texture, this mousse is the perfect way to end any meal.
Why This Recipe Works
- It's made with simple, wholesome ingredients like freshly-squeezed orange juice and Greek yogurt.
- The addition of gelatin thickens the recipe to create a mousse-like texture.
- Individual portions of the dessert are chilled in the refrigerator until you are ready to serve them so they are ready and waiting when you are.
What Makes This Recipe Nordic/Scandinavian?
One might not immediately associate Norway with oranges. They certainly don’t grow in the cold and sometimes harsh Nordic climate. But as it turns out, Norwegians adore oranges, particularly in the spring. 20 million oranges are consumed in Norway over the course of the Easter holiday each year. It is thought that this tradition originated from Norwegian merchant ships returning at Easter time with the year’s first citrus harvest from southern Europe. Surely a welcome sight after a long, dark winter.
- A combination of Greek yogurt (or skyr) and cream create the dairy base of this recipe.
- Freshly-squeezed orange juice and vanilla bring bright citrus and floral notes.
- Granulated sugar adds sweetness.
- A pinch of salt helps balance out the sweetness in the recipe.
- Gelatin thickens the mixture and adds a mousse-like texture.
How to Make This Recipe
- Zest one of the oranges (a microplane is the best tool for this) and set the zest aside. Cut a strip or two of zest from one of the other oranges using a vegetable peeler to use for garnish if you wish and set that aside as well.
- Juice all of the oranges and strain the juice through a fine mesh strainer. Transfer ¾ cup of the strained juice to a sauce pan and sprinkle the gelatin over the top. Let it sit for 3 minutes.
- Add the sugar and salt. Heat the mixture until the sugar dissolves. Transfer to a large bowl.
- Add the orange zest, yogurt and vanilla and whisk to combine.
- Whip the cream in a stand mixer until medium peaks form. Whisk the whipped cream into the orange mixture.
- Transfer to individual serving glasses or cups. Cover with plastic wrap and chill in the refrigerator until the mousse has thickened and cooled completely, about 2 hours.
- Top with whipped cream and orange zest or chocolate shavings and serve!
- It's much easier to zest oranges BEFORE you juice them. Do that step first.
- Be sure to strain the juice for the best texture in your your mouse.
- If you want to create orange zest curls (pictured above) for garnish, simply remove a long strip of zest from an orange using a vegetable peeler. Using a sharp paring knife, cut the piece of zest into smaller, narrower strips that are about ¼ inch thick. Wrap the narrow strips of zest around a skewer and hold for a few seconds. Now you have orange zest curls!
Simply cover the individual portions of mousse with plastic wrap and transfer to the refrigerator. They will keep nicely for at least three days.
Looking for more creamy Nordic dessert ideas? Give these delicious options a try!
Light and Creamy Orange Mousse
- ¾ cup freshly squeezed orange juice strained through a fine mesh strainer
- 1 packet unflavored gelatin
- ½ cup granulated sugar
- Pinch of salt
- ½ teaspoon vanilla
- Finely grated zest of 1 orange
- 1 cup full-fat plain Greek yogurt or skyr (Icelandic yogurt)
- 1 cup heavy whipping cream plus more for serving
- Orange zest and/or chocolate shavings for garnish optional
- Place juice in a saucepan and sprinkle gelatin over the top. Let sit for 3 minutes. Add sugar and salt. Heat mixture over medium until sugar dissolves. Remove from the heat and transfer to a large bowl.
- Whisk the vanilla, orange zest and yogurt into the orange juice mixture. Set aside. Whip cream to medium peaks in a stand mixer. Gently whisk cream into orange mixture until fully combined.
- Pour mousse into individual serving cups and chill at least two hours. Serve, garnished with whipped cream and orange zest and/or chocolate shavings, if desired.
If you loved this recipe, give it a star review! Also, snap a picture of your Light and Creamy Orange Mousse and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
How viscous does this end up being? Do you think it could be used as a caked filling?
It's creamy but stiff enough to be used as a cake filling, I think. What a delicious idea!
I'm going on a Nordic mousse scavenger hunt and maybe you can help me! My grandfather was a first generation immigrant to the US from Sweden, and we have a family recipe that we call Bromeshay, but we don't speak Swedish and don't know if that's its real name. The recipe is very similar to this one. Do you know the Swedish or Norwegian name for this dish?
Hi Kimberley! I believe it is called appelsinfromasj in Norwegian. I hope this helps!