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Orange Mousse with Raspberry Sauce

Author: Alison


  • 3 eggs
  • 125 g caster sugar
  • 1 tbsp cornflour
  • zest 1 lime
  • 250 ml orange juice
  • For the sauce
  • 128 g raspberries
  • 2 tbsp sugar


  • Separate the egg whites and yolks and place in different bowls.
  • Take the bowl with the egg yolks and add 50g of the sugar. Whisk until creamy
  • Mix in the cornflour and lime zest
  • Gradually add the orange juice, mixing well.
  • Put the mixture in a pan and cook over a low heat, stirring all the time until it thickens.
  • Leave to cool for at least 30 minutes
  • Whisk the egg whites until they form soft peaks.
  • Add the rest of the sugar and mix until the mixture is glossy.
  • Fold the egg whites into the orange sauce
  • Spoon into bowls and leave to chill in the fridge for at least an hour.
  • To make the raspberry sauce heat the raspberries and sugar in a pan until the raspberries release their juice.
  • Strain though a sieve and use to decorate the top of the mousse