Ingredients

• 3 - eggs
• 20g - Splenda sugar free
• 1 - orange peel, grated
• 180ml - orange juice
• 240ml - cream
• 360ml - milk

How to Make Sugar free orange and basil mousse

• Separate the yolk from the whites.
• Beat the yolks together with half the sugar free for 10 mins.
• Boil the milk in a saucepan for 10-15 mins until it is reduced by half, then let it cool.
• Slowly, add the beaten and sweetened egg yolks.
• Heat the preparation gently, while continuing to beat it steadily to help maintain the foam.
• Add a pinch of flour, while continuing to whisk.
• As soon as the mixture has thickened, remove the pan from the heat and let it cool.
• Mix in the citrus juices and the grated orange and lemon peel.
• Refrigerate for 20 mins.
• Meanwhile, beat the egg whites with a whisk or an electric beater.
• Incorporate the rest of the sugar free, proceed with the whipping until you have achieved a hard and shiny consistency.
• Whip the heavy cream.
• Mix in the cooled pale yellow mixture and the egg whites.
• Set your orange mousse in the refrigerator for several hours before serving.