A silky frozen blood orange mousse at 244 calories. Whipped cream and citrus juice set with gelatine and frozen soft.
This Frozen Blood Orange Mousse is halfway between a mousse and an ice cream, with a light, whipped texture that stays soft even straight from the freezer. Blood orange or ruby red grapefruit juice provides a beautiful color and bright citrus flavor, while a touch of rum adds warmth. At 244 calories and 4 WW Classic Points per serving, this makes a striking, not-too-sweet dessert.
Recipe Info
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes plus 1 hour freezing | Calories per serving: ~244
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 22g | Carbohydrates: 8g | Fiber: 0g
WW Classic Points: Approximately 4 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1.5 teaspoons granular gelatine
- 125ml / 4 fl oz unsweetened blood orange or ruby red grapefruit juice
- 250ml / 8 fl oz double cream, divided
- 180g / 6oz granular sugar substitute
- 2 tablespoons rum
Instructions
- Soften the gelatine. Stir the gelatine into the citrus juice and leave for 5 minutes to soften.
- Heat the cream. In a small saucepan, heat one-third of the cream with the sugar substitute over medium heat until dissolved and just hot. Add the softened gelatine mixture and stir until fully dissolved.
- Chill over ice. Place the pan over an ice bath and gently whisk until the mixture starts to thicken, about 2 to 4 minutes. Remove from the ice bath.
- Whip the remaining cream. Using an electric whisk, whip the remaining cream to just stiff peaks, adding the rum gradually toward the end of whipping.
- Combine. Turn the mixer speed to medium and add the gelatine mixture to the whipped cream in three additions, blending until smooth after each.
- Freeze. Spoon into four custard or souffle cups. Cover with cling film and freeze for a minimum of 1 hour for a soft frozen texture, or up to 3 days ahead.
- Serve. Leave the frozen mousse to stand at room temperature for 15 minutes before serving to soften slightly.
Serving Suggestions
- Serve in the individual cups for an elegant, no-fuss presentation
- Garnish with a thin slice of fresh blood orange
- Pair with a delicate biscuit or wafer
- Offer as a make-ahead dessert for entertaining, given it can be frozen up to 3 days in advance
- A dusting of orange zest over the top adds color and aroma
Tips and Variations
- Blood orange juice gives a beautiful ruby color and distinctive flavor. Ruby red grapefruit juice is a good substitute with a slightly more tart profile.
- Chilling the gelatine mixture over an ice bath speeds the thickening process and helps it combine more smoothly with the whipped cream.
- The 15-minute rest at room temperature before serving is important, as this dessert is softer than a standard ice cream straight from the freezer.
- Rum can be omitted for a non-alcoholic version, or substituted with a small amount of orange liqueur for a different citrus note.
- This recipe can be prepared several days ahead, making it ideal for entertaining.
Why This Recipe Works
Using gelatine rather than eggs to set this mousse gives it a lighter, more delicate structure that stays soft and scoopable even after freezing, unlike a fully churned ice cream. Whipping the cream separately and folding in the gelatine-set citrus mixture in stages preserves the airy texture that defines a good mousse. The result is a dessert that occupies a lovely middle ground between a chilled mousse and a frozen treat, with vibrant citrus flavor throughout.
Storage
Store covered in the freezer for up to 3 days. Allow to soften at room temperature for 15 minutes before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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