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Things to do in Italy

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Recipe Orange Mousse

For the mousse: 500 milliliters of orange juice, 4 eggs, 120 grams of sugar, 40 grams of cornstarch, 200 milliliters of cream. For the sablé dough: 280 grams of butter with pomade, 150 grams of ground almonds, 1 egg, 1 egg yolk, 170 grams of muscovado cane sugar, 250 grams of flour 00.2 pinches of salt. To decorate: candied orange peel to taste.

Strain the orange juice and pour it into a saucepan. Heat it over a low heat but do not let it boil. Meanwhile, beat the egg yolks with about 80 grams of sugar. Add the sifted cornstarch and mix well. Add the mixture to the hot juice and mix for 2-3 minutes on the heat. Transfer the cream into an empty bowl. Add the peel of a grated orange. Cover the cream with the film making it adhere well and let it cool completely. With the help of a planetary mixer, whisk the egg whites with the remaining sugar to obtain a meringue. Then, whip the cream separately, interrupting before it is completely assembled. Take a little meringue and add it to the cream with the help of a spatula. At this point, add the rest of the meringue, gently incorporating it in a circular motion from bottom to top. When the mixture is homogeneous, gently add the cream. Let the mixture rest in the refrigerator for at least a couple of hours, covering it with film. Now go on to prepare sablé pasta. Add the ground almonds to the butter and mix. Add the finely chopped muscovado cane sugar and mix. Add the egg and the yolk. On a pastry board, pour the flour giving it the typical fountain shape. Pour the previously obtained mixture in the center. Knead with the help of a spatula, help yourself with your hands and with very little flour only at the end, when the dough has taken on body and consistency. Spread the mixture between two sheets of parchment paper using a rolling pin. Let it rest in the fridge. Once compacted, roll it out again with a rolling pin until the dough is very thin. Bake at 180 degrees for 12-15 minutes. Take it out of the oven and crumble it. Now switch to the dessert composition. In a large-bottomed glass, pour the crumbled sablé. Add the cream with the help of a pastry bag. Decorate with candied orange peels.