Recipe Ingredients:
For the Mousse:
1 egg yolk
½ cup orange juice (4 fl oz) – (120 ml)
1 ¼ cups milk (10 fl oz) – (300 ml)
1 teaspoon instant coffee
1 teaspoon vanilla extract
1 tablespoon cornstarch (0.5 oz) – (15 g)
Zest of 1 lemon
Lemon Cream:
2 tablespoons lemon juice (1 fl oz) – (30 ml)
⅔ cup heavy cream (5 fl oz) – (150 ml)
2 egg yolks
1 ½ tablespoons cornstarch (0.7 oz) – (20 g)
¼ cup sugar (1.8 oz) – (50 g)
⅓ cup sweetened condensed milk (3.5 oz) – (100 g)
Assembly:
3.5 oz ladyfinger cookies – (100 g)
Coffee to moisten the cookies
Instructions:
Orange Mousse:
First, warm the orange juice with instant coffee in a saucepan. Then, in a separate bowl, mix the egg yolk, vanilla, and cornstarch.
Next, add this mixture to the orange juice and cook over low heat, stirring until thickened. Let it cool. Warm the milk with lemon zest and set aside to cool.
Lemon Cream:
Now, combine the lemon juice, egg yolks, sugar, and cornstarch in a saucepan.
Then, cook on low heat, stirring until it thickens. Once cool, add the sweetened condensed milk and blend until smooth.
Assembly:
To begin, place a layer of coffee-soaked ladyfinger cookies at the bottom of each glass.
Next, add a layer of orange mousse, followed by a layer of lemon cream.
Finally, top with a dusting of cinnamon, cocoa, or grated chocolate, and refrigerate for at least 1 hour before serving.
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