Because my ‘Blueberry Yoghurt Jelly Dessert’ was so successful, I altered it to create another jelly dessert. I used Orange Juice instead of Milk and Cream, and added Yoghurt and Egg White. Because I added 1 tablespoon Grand Marnier, the result was almost Grand Marnier Mousse. WHEW!!! Please add it with caution, and of course Grand Marnier is optional.


4 Servings


2 teaspoons Gelatine Powder
2 tablespoons Water
1/2 cup Orange 100% Juice
2 tablespoons Caster Sugar
1 to 2 teaspoons Grand Marnier OR Cointreau *optional
1/2 cup Greek Yoghurt
2 Egg Whites
2 tablespoons Caster Sugar
1 Orange *segmented

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Place Orange Juice and Sugar in a large heat-proof bowl and microwave and bring to the boil. *Note: This process can be done using a saucepan.
  3. Add soaked Gelatine, mix well until Gelatine dissolves, then whisk in Yoghurt. Add Grand Marnier (OR Cointreau) for flavour, but it is optional. Set aside in the fridge until it’s started to set.
  4. Beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add 2 tablespoons Caster Sugar, beating well, until thick and glossy. Add to the slightly thickened jelly mixture and mix to combine.
  5. Pour the mousse mixture into serving glasses. Place in the fridge and leave to set completely. *Note: You can set the mousse in a container, and serve the set mousse to serving glasses or plate.
  6. Place some Orange segments on top and serve.