Silky as whipped cream, airy as a summer cloud, and bursting with Mediterranean citrus, this Orange-Lemon Cloud Mousse proves that sophisticated desserts don’t need eggs, gelatin, or fancy equipment. A bright curd of freshly squeezed juices and cornstarch sets naturally, then folds into softly whipped cream to create spoonfuls that dissolve on the tongue, leaving a lingering sunshine-sweet finish. Served in dainty glasses or rustic jars, it’s the make-ahead treat that dazzles guests, indulges family, and sneaks a little vitamin C into every bite.
Cooking Time
Preparation: 20 minutes
Stovetop thickening: 5 minutes
Cooling & chill: 1 hour
Whipping & assembly: 10 minutes
Total: 1 hour 35 minutes (mostly unattended)
Yield: 6–8 individual portions (about 150 ml each)
Ingredients
Citrus Curd
160 ml freshly squeezed, strained lemon juice (about 3 lemons)
160 ml freshly squeezed, strained orange juice (about 2 oranges)
100 g granulated sugar
65 g cornstarch (8 level Tbsp)
Grated zest of 1–2 oranges (or a blend of orange & lemon)
Whipped Cream Base
400 ml very cold heavy cream (35 % fat)
50 g icing sugar (optional; adjust to taste)
Decoration (optional)
Extra citrus zest curls, candied peel, mint leaves, or sliced fruit
Step-by-Step Cooking Directions
1 Cook the Citrus Curd
In a medium saucepan whisk lemon juice, orange juice, sugar, and cornstarch until smooth. Add citrus zest. Set over medium heat, stirring constantly. When it comes to a gentle boil the mixture will thicken to a glossy pudding in about 2 minutes. Remove immediately to prevent lumps.
2 Strain & Chill
Pour hot curd through a fine sieve into a bowl to remove zest (leave it in if you like texture). Press plastic wrap directly on the surface to avoid skin. Cool to room temperature, then refrigerate 30–40 minutes until cold.
3 Whip the Cream
In a chilled bowl beat cold cream until slightly thick. Dust in icing sugar. Whip to soft peaks that hold trails but curl at tips—over-beating will give a grainy mousse.
4 Fold into Mousse
Loosen chilled curd with a spatula. Add one-third of the whipped cream; stir briskly to lighten. Gently fold in remaining cream in two batches until no streaks remain. The mousse should be voluminous and airy.
5 Pipe & Chill
Transfer mousse to a piping bag fitted with a large star tip or use a spoon. Portion into serving glasses, leaving a swirl on top. Chill at least 1 hour (or up to 24 h) to set flavor and texture.
6 Decorate & Serve
Garnish with zest curls or mint just before serving. Present chilled and enjoy the melt-away citrus lift.
Nutritional Information (per 150 ml serving)
Calories : 265 Protein : 2 g Fat : 18 g Carbohydrates : 24 g Fiber : 0.5 g Sugars : 22 g Calcium : 55 mg Vitamin C : 35 mg
Origins and Popularity of the Recipe
European pâtissiers have long relied on cornstarch-thickened fruit creams—think French crème pâtissière and Spanish natillas. Modern home bakers, keen to avoid raw eggs or animal-based gelatin, revived the technique for airy mousses. Citrus is king in Spain’s Levante and Italy’s Amalfi, where winter oranges ripen under Mediterranean sun; local cooks whip up “copas de naranja” for Sunday desserts. Social media has made eggless mousses trend-worthy, praised for being allergy-friendly and foolproof.
Reasons Why You’ll Love the Recipe
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No specialty stabilizers—cornstarch does it all.
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Egg-free & gelatin-free—safe for pregnant guests, children, and some vegetarians.
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Quick prep; long shelf life—make a day ahead for stress-free entertaining.
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Customizable flavor—swap in grapefruit, lime, or blood orange.
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Light yet indulgent—creamy without feeling heavy.
Health Benefits
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Vitamin C powerhouse—boosts immunity and collagen production.
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Lower cholesterol—no egg yolks means less dietary cholesterol.
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Gluten-free—cornstarch is naturally gluten-free (verify brand).
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Portion control—served in small glasses for mindful indulgence.
Serving Suggestions
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Layer with crumbled shortbread for a parfait.
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Spoon onto pavlova shells for a citrus twist.
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Serve beside almond biscotti and espresso for an Italian finish.
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Freeze leftovers in popsicle molds for creamy lemon-orange ice pops.
Common Mistakes to Avoid
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Skipping the sieve: zest bits can create lumps—strain for velvet texture.
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Over-heating the curd: prolonged boil breaks down starch; stop at first thick bubble.
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Warm curd + cold cream: ensure curd is fully chilled to prevent deflating cream.
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Over-whipping cream: grainy butter bits ruin mousse—stop at soft peaks.
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Serving too warm: mousse loosens above 15 °C—keep refrigerated until plating.
Pairing Recommendations
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Wine: off-dry Prosecco or Moscato d’Asti balances acidity.
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Tea: Earl Grey (bergamot notes echo citrus) or jasmine green.
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Cocktail: Gin fizz with rosemary.
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Biscuit: Almond tuile or pistachio biscotti for crunch contrast.
Cooking Tips
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Zest fruit before juicing to avoid frustration.
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Rinse oranges in hot water and dry to remove waxes.
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For deeper color add a micro pinch of turmeric—no flavor change.
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Want a firmer set? Increase cornstarch by 10 %.
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Vegan swap: use coconut whipping cream for dairy-free decadence.
Similar Recipes to Try
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Passion-Fruit Coconut Mousse
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Strawberry Yogurt Fool
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Lemon Posset (3-ingredient British custard)
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Chocolate Avocado Mousse (vegan)
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Greek Yogurt & Honey Panna Cotta (gelatin-free via agar)
Variations to Try
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Tropical: replace half the orange juice with mango puree; top with toasted coconut.
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Herbal: infuse cream overnight with basil or mint leaves, strain before whipping.
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Spiced: simmer curd with a pinch of ginger or cardamom for winter coziness.
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Layer cake filling: chill mousse 2 h, spread between sponge layers, refrigerate 4 h to set.
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Low-sugar: swap 30 g sugar for erythritol; add 1 tsp honey for balanced flavor.
Ingredient Spotlight – Cornstarch (Maicena)
Derived from the starchy endosperm of corn kernels, cornstarch is a gluten-free thickener prized for its neutral flavor and glossy finish. Heated with liquid beyond 95 °C, starch granules swell and gel, creating viscosity without eggs or gelatin. It’s essential for puddings, fruit glazes, and Asian stir-fry sauces—and, here, the secret to eggless citrus curd. Store cornstarch airtight; humidity causes clumping and loss of thickening power.
Conclusion
Bright, feather-light, and refreshingly tangy, Orange-Lemon Cloud Mousse turns simple pantry staples into spoonfuls of sunshine. It’s proof that you can achieve pâtisserie elegance without gelatin sheets, egg tempering, or fancy molds—just fresh juice, cornstarch science, and a bit of whipping. Keep this recipe on standby for brunches, baby showers, or any occasion in need of a zesty lift; the compliments will roll in as surely as the mousse melts away.
Frequently Asked Questions
1 Can I use bottled citrus juice?
Fresh juice is best for flavor and natural pectin; bottled often tastes flat. If necessary, choose cold-pressed, no-additive juice and reduce sugar slightly.
2 Why did my curd taste starchy?
Cornstarch needs 2 minutes of gentle boiling to cook out raw flavor; ensure you reached a full bubble before removing from heat.
3 Can I double the recipe?
Yes—use a wider saucepan to maintain even thickening and extend chilling time by 15 minutes.
4 Is icing sugar mandatory in the cream?
No. Omit or adjust after tasting the curd; sweeter palates may prefer the added sugar.
5 How long does the mousse keep?
Covered and refrigerated, it stays light for 3 days. Citrus acids help preserve freshness.
6 Can I add gelatin for a firmer set?
Certainly—bloom 1 tsp powdered gelatin in 2 Tbsp water, melt, and whisk into hot curd before chilling.
7 My mousse separated on chilling—why?
Likely the curd was still warm when folded or cream was under-whipped. Ensure both components are cold and peaks soft.
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8 Can I flavor the mousse with zest only and water instead of juice?
You need acidic juice for flavor and to balance sugar; water will yield bland results.
9 What if I don’t have a piping bag?
Spoon mousse into glasses; smooth tops with a spatula. Rustic presentation is charming.
10 Is this dessert kid-friendly?
Absolutely—no raw eggs, alcohol, or gelatin. Adjust sugar for younger palates if citrus tartness is strong.
Enjoy every airy, citrus-bright bite!