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Go60 YUM - recipes and the joys of dining
Share your recipes February 2014

Rainbow Kitchen

Anti-ox Orange Mousse

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½ cup honey, divided (preferably organic)

granted rind from 1 orange

1/4 cup + 2 tablespoons cold water, divided (preferably filtered)

1 teaspoon gelatin

1-1/2 cups whipped cream (mix cream and plain yogurt if preferred)

2/3 cup fresh orange juice

2 tablespoons lemon juice

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

1 teaspoon cinnamon

4 orange slices


In small, nonstick saucepan, combine honey, orange zest and 1/4 cup water. Simmer for 1 minute. Turn off heat. Soak the gelatin in 2 tablespoons cold water and add to the hot honey, stirring well. Transfer to ceramic bowl and refrigerate for about 20 minutes.

In a medium bowl, whip the cream until quite thick. Add orange and lemon juices, vanilla extract, and thickened honey. Pour equal amounts into 6 individual ramekins and refrigerate for 3 to 4 hours until the mousse sets.

Remove ramekins from the refrigerator and dip into hot water for about 10 seconds. Using a knife, separate the edges of the mousse away from the ramekins and place upside down onto a dessert plate. Decorate with nutmeg, cinnamon and a slice of orange.

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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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