Wrap the narrow strips of zest around a skewer and hold for a few seconds. Using a sharp paring knife, cut the piece of zest into smaller, narrower strips that are about ¼ inch thick. 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.Be sure to strain the juice for the best texture in your your mouse.
It's much easier to zest oranges BEFORE you juice them.Top with whipped cream and orange zest or chocolate shavings and serve!.Cover with plastic wrap and chill in the refrigerator until the mousse has thickened and cooled completely, about 2 hours. Transfer to individual serving glasses or cups.
Whisk the whipped cream into the orange mixture.
Whip the cream in a stand mixer until medium peaks form. Add the orange zest, yogurt and vanilla and whisk to combine. Heat the mixture until the sugar dissolves. Transfer ¾ cup of the strained juice to a sauce pan and sprinkle the gelatin over the top. Juice all of the oranges and strain the juice through a fine mesh strainer. 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. Zest one of the oranges (a microplane is the best tool for this) and set the zest aside. Gelatin thickens the mixture and adds a mousse-like texture. A pinch of salt helps balance out the sweetness in the recipe. Freshly-squeezed orange juice and vanilla bring bright citrus and floral notes. A combination of Greek yogurt (or skyr) and cream create the dairy base of this recipe. Chill in the refrigerator 2 to 3 hours before serving. Surely a welcome sight after a long, dark winter. In a large bowl, blend the thawed frozen whipped topping, mandarin oranges, cottage cheese and orange flavored gelatin mix. 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. 20 million oranges are consumed in Norway over the course of the Easter holiday each year. Add hot juice to gelatin mixture and stir briskly until gelatin is dissolved about 1-2 minutes. Meanwhile, heat 1/4 cup juice in microwave or on stove top. Allow to rest for 1-2 minutes as gelatin soaks up juice and swells. But as it turns out, Norwegians adore oranges, particularly in the spring. Place 1/4 cup orange juice (pulp in or pulp-free - your choice) in a medium sized bowl and sprinkle gelatin on top. They certainly don’t grow in the cold and sometimes harsh Nordic climate. One might not immediately associate Norway with oranges. What Makes This Recipe Nordic/Scandinavian? 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. The addition of gelatin thickens the recipe to create a mousse-like texture. It's made with simple, wholesome ingredients like freshly-squeezed orange juice and Greek yogurt. With refreshing orange and vanilla notes and a velvety and creamy texture, this mousse is the perfect way to end any meal. Dessert is served!Īnd just because it is easy and make-ahead doesn't mean that your guests won't be completely wowed by this gorgeous dessert. 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. The whipping cream makes it extra thick and delicious! This is great for topping onto cake too, not just for this jello salad recipe.Creamy, festive and bursting with orange flavor, this simple orange mousse recipe can be made entirely ahead of time. 
To top, we used to use cool-whip and pudding, and now we use pudding made with whipped cream and milk. We put mandarin oranges and pineapple tidbits into our Mandarin Orange Jello Salad Recipe. I have even used them for my mini no bake strawberry cheesecake recipe. Kay uses these for yogurt and berries too. We like them because of the portion control, and of course, it’s exciting to eat out of for my daughter too! She says they are super fancy! They’re great for entertaining or for making mini desserts. 🙂 Plus, how cute are these perfectly portioned mini dessert cups! Typically I like to make it in a casserole dish and then serve as a bar style, but this was so much more fun for my mini chef to make. Libbey 4-Piece Selene Glass Trifle Bowl Set, Mini, Clear When making we try to make at least 4 hours before serving usually, but since we used these little serving dishes it only took about 2 hours to set up! It was done rather quickly.
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