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Ingredients:

  • 1 Large orange (preferably organic)
  • 1/2 Cup fresh orange juice
  • 1 1/2 Tbsp. Gelatin
  • 7 eggs
  • 2 Tbsp. corn starch
  • 1 1/2 Cups of milk
  • 1/2 Cup of heavy cream
  • 1 Package of vanilla sugar (10g)
  • Pinch of salt
  • Pinch or cream of tartar (optional)

 

 

 

Mix 1/2 cup of sugar and a package of vanilla sugar in a bowl.
Grate the dark part of the orange peel on a fine grater over the sugar bowl.
Mix the orange peel and sugar well and let it soak.
If you have long strings of orange peel in the mixture, cut through it several times with a knife or give it a light swirl in a food processor.

Squeeze the orange juice into a separate container and sprinkle the gelatin powder on top of it. Stir it well and let it stand for at least 10 min.

In a separate bowl, beat 7 egg yolks with sugar and orange peel until the mixture has thickened and turned a light yellow color. Mix in 2 Tbsp. of corn starch and set aside.

In a separate bowl, beat 5 egg whites and a pinch of salt. If you are not using a copper mixing bowl, add a pinch of cream of tartar when soft peaks form. Beat the egg whites until stiff peaks form and the mixture sticks to the side of the mixing bowl.

Boil 1 1/2 cups of milk in a wide saucepan. Remove from heat and pour approximately half of the milk into the egg yolk mixture while mixing vigorously.

Pour the mixture back into the saucepan and stir over very low heat until it thickens up. Be careful not to let the mixture stick to the bottom of the pan.
When the mixture thickens up, remove from heat and stir in the soaked gelatin. Stir until all the gelatin has dissolved and then gently fold in the egg whites while the cream is still warm.
Fill a large container or a kitchen sink with cold water. Add ice if you have some handy.

Place the mixing bowl with mousse into the water and continue to fold the mixture gently until it is completely chilled.

In a separate bowl, beat heavy cream until you see faint lines forming where the beater/mixer wires have passed. Do not over beat the cream.
Fold the cream gently into the cold mousse and pour quickly into desired containers.

Let the mousse cool in the fridge for several hours before serving.

 

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