Easter treat
Serve appelsinfromasj for a taste of Norway this Easter
Photo: Kristi Bissell
This appelsinfromasj (orange mousse) comes together in just a couple minutes, and it’s an easy and impressive dessert to serve this Easter.
KRISTI BISSELL
Taste of Norway Editor
The Norwegian American
One might not immediately associate Norway with oranges. They certainly don’t grow in the cold and sometimes harsh Nordic climate. But as it turns out, Norwegians adore oranges, particularly at Easter time. Twenty million oranges are consumed in Norway over the course of the Easter holiday each year.
It is thought that this tradition originated from Norwegian merchant ships returning at Easter time with the year’s first citrus harvest from southern Europe. Surely it was a welcome sight after a long, dark winter.
In celebration of this Norwegian love for oranges, consider working an orange dessert into your Easter menu this year. Creamy, festive, and bursting with orange flavor, this easy Norwegian Orange Mousse recipe can be made entirely ahead of time. As Easter dinner comes to a close, little individual portions of this sublime dessert will be patiently waiting for you in the fridge. There’s nothing for you to do other than add a dollop of whipped cream and a little orange zest or chocolate shavings for garnish. Dessert is served!
And just because it is easy to make ahead doesn’t mean that your guests won’t be completely wowed by this gorgeous Nordic dessert. With refreshing orange and vanilla notes and a velvety and creamy texture, this mousse is the perfect way to end a festive holiday meal.
Appelsinfromasj
Norwegian Orange Mousse
Makes 4 servings
By Kristi Bissell
3/4 cup freshly squeezed orange juice
1 packet unflavored gelatin
½ cup granulated sugar
Pinch of salt
½ tsp. vanilla
Finely grated zest of 1 orange
1 cup full-fat skyr (Icelandic yogurt) or Greek yogurt
1 cup heavy whipping cream plus more for serving
Orange zest or chocolate shavings for garnish, optional
1. Place juice in a saucepan and sprinkle gelatin over the
top. Let sit for 3 minutes. Add sugar and salt. Heat mixture over medium heat until sugar dissolves. Remove from the heat and transfer to a large bowl.
2. Whisk the vanilla, orange zest and yogurt into the orange-juice mixture. Set aside. Whip cream to medium peaks in a stand mixer. Gently whisk cream into orange mixture
until fully combined.
3. Pour mousse into individual serving cups and chill at least two hours. Serve, garnished with whipped cream and orange zest or chocolate shavings, if desired.
God påske! Happy Easter!
This article originally appeared in the April 1, 2022, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.
