Taste of Cyprus Sweets Orange mousse

Orange mousse

By chef Christos Christodoulou


  • 1 cup (250 ml) of milk
  • 1 cup (250 ml) of cream + 2 cups, additionally (for whipped cream)
  • 4 yolks
  • 1 sachet of vanilla
  • ½ cup freshly squeezed orange juice
  • ½ cup sugar + 1 tablespoon extra
  • 6 gelatin sheets (3 teaspoons of powdered gelatin)
  • 6 tablespoons of orange liqueur
  • 3 tablespoons of orange peel
  • Orange glaze and biscuits for serving (optional)


Step 1:

Mix two cups of cream until it becomes whipped cream and keep it in the fridge. Boil the milk with the cream and remove as soon as the first blisters appear.

Step 2:

In a bowl, mix the yolks with sugar, vanilla and orange juice and add the hot milk in a portion of the cream.

Step 3:

Pour the mixture back into the pot, put it on a low heat and stir it until it ties Remove the heat from the fire with the first blisters.

Step 4:

In the meantime, soak the gelatin in a bowl of cold water for 5-10 minutes until it softens. Stir them to drain, pour them into the saucepan with the cream (when you remove it from the fire) and stir them to dissolve.

Step 5:

Prepare a bowl of ice cubes and iced water. Empty the cream in a bowl, then add the iced water inside and stir with a wire until it cools down. When it is at room temperature, incorporate the whipped cream, gently stirring, taking material from the bottom and bringing it to the surface until the mixture is homogenized and then mix in the liqueur.

Step 6:

Put the mousse in a bowl or divide it into 6 cups.

Step 7:

Store for at least 4 hours in the fridge.

Step 8:

About 10 minutes before serving, stir the orange peel with one 1 tablespoon of sugar in a bowl and hold it to the tip.

Step 9:

Sprinkle the mousse surface with the mixture and serve it. If you want, garnish with biscuits and orange glaze.

Top Stories

UK police break up gang exporting stolen cars to occupied north Cyprus

    Six men have been sentenced to a total of 20 years for their part in supplying and exporting stolen vehicles from the UK to...

New Places: Almyra Hotel

The Paphos Hotel has reopened its gates to the public, following renovations to rooms, suites, the Areas restaurant and public areas. The renovation was...

Near zero domestic bookings on weekdays, says hotel association

By Demetra Landou Hotels who have or will open in the coming days mostly count on Cypriot residents for business this year. However, these are...

Turkish court hears case on turning Hagia Sophia into a mosque

    A Turkish court on Thursday heard a case aimed at converting Istanbul's sixth century Hagia Sophia back into a mosque and will announce its...

New Places: Zachoulis

The famous Athenian chain set tables in its beautiful garden, which it is designed according to the new conditions and welcomes us by serving...


Cyprus sprouts with cream and prosciutto

In a big, deep frying pan, fry the prosciutto in the olive oil, on medium heat for 2 minutes. Add the onion and garlic...

Pork burger with sundried tomatoes, mozzarella and anchovies

Mix all the ingredients together with the mince in a bowl, and combine well. Divide into 4 balls and form the burgers. Warm a griddle/pan...


Wash the lamb cauls with plenty of cold water and let them settle in water and vinegar for a little while. Soak the bread crumbs...

Loukaniko Pitsilias – Pitsilia Sausage

Pitsilia sausage is produced in the Pitsilia region from pork minced meat that is “cooked” ( matured) in the dry red wine of the...