Those delicious orange and cream popsicles of your youth are at your fingertips with this Orange Creamsicle Mousse recipe. A sweet and creamy curd is made with eggs, fresh orange juice, and vanilla extract. Adding in just a bit of Vital Proteins Beef Gelatin helps to whip it up light and fluffy. Top with a bit of your favorite cream for a satisfying, yet light dessert.
Orange Creamsicle Mousse
Yields 4 servings
Ingredients:
- 2¼ C fresh orange juice, divided
- Zest of 1 orange
- 4 scoops Vital Proteins Beef Gelatin
- 3 eggs
- ⅓-½ C raw honey (adjust to taste)
- 2 T tapioca starch
- 2 T butter, ghee or coconut oil (softened)
- 1 T vanilla extract
- Large pinch sea salt
- 1 C coconut cream or heavy whipping cream, chilled (plus more for garnish)
Directions:
- In a small bowl, combine ¼ cup of the fresh orange juice with the 4 teaspoons Collagen Proteins. Mix and set aside to bloom.
- Combine the remaining 2 cups fresh orange juice with the orange zest, eggs, raw honey, tapioca starch, butter, vanilla, and sea salt in a medium saucepan. Whisk well until the mix is fairly smooth. Place over medium-low heat and cook until the mixture thickens, whisking continually. It will take about 10-15 minutes. Don’t leave the stove or stop whisking or the eggs may curdle.*
- Add the reserved juice/collagen mix into the pan and whisk vigorously until the collagens have dissolved completely, about 2 minutes. Remove the pan from the heat, pour the creamy mix into a bowl, and place it in the refrigerator until chilled, about 1 hour.
- Place the chilled coconut cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until whipped and fluffy, about 2 minutes. Add the chilled orange cream mix. Whisk again to incorporate it fully, about 30 seconds.
- Portion out into bowls and serve immediately for a lighter mousse. For a thicker mousse texture, portion into bowls and chill them before serving for about 30 minutes. Garnish with additional whipped cream, as desired.
*Note for troubleshooting: if you see any bits of curdled eggs when removing the pan from the heat, you can push the mix through a fine sieve to remove the bits. Alternatively, you can put the mix through a blender (careful if the mix is hot when you do this) and smooth it out completely by blending on high for 30 seconds.
