Mascarpone Mousse with Blood Oranges

Mascarpone Mousse with Blood Oranges
Mascarpone Mousse with Blood Oranges
Servings Prep Time Passive Time
4 30minutes 30minutes
Servings Prep Time
4 30minutes
Passive Time
30minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Grate the zest of 2 oranges and set aside. Working over a bowl to catch the juice, peel all 3 oranges right down to the flesh, removing all the pith and outer membrane.
  2. Lift out the sections (flesh only) and cut each section into three pieces.
  3. Transfer the orange pieces to a bowl and add the juice and one-third of the sugar. Stir to combine and let macerate at room temperature.
  4. Meanwhile, place the cheese in a bowl and beat with a wooden spoon until smooth. Add the orange zest and liqueur and stir well to combine.
  5. In another bowl, whip the cream and the remaining sugar until stiff. Fold the whipped cream into the cheese mixture, a third at a time, using a rubber spatula.
  6. In four dessert cups, alternate layers of mousse, crumbled cookies, and fruit (with the juice).
  7. Refrigerate 30 minutes before serving.