This is indeed a cream dessert parfait that’s meant to be enjoyed in every sense!
The rich and fluffy texture, and the flavor of warming spices and citrus, are what makes this mousse so utterly mouthwatering.
There are certainly some calories involved, but a sweet indulgence is worth a little bit of naughtiness, isn’t it?
If you prefer something a little less richly sinful, you could replace the soft cheese with low-fat yogurt, as I have done in the version photographed for this post.
I always enjoy topping the cream with few crumbled ginger cookies, ladyfingers, or chocolate chunks. But it also makes a great base for a layered dessert.
Or, it’s beautiful served in natural bowls, made from scooped out orange rinds.
Here’s how to make your own at home:
Carefully scoop the flesh out of a few oranges with the tops cut off, and spoon in your filling.
For a parfait, start with a crunchy cookie bottom, and build your layers with crushed cookies, cream, and syrup in between.
Since two fresh egg whites are used in this recipe, refrigerate and consume this treat within a day or two.
Cooking by the Numbers…
Step 1 – Grind the cardamom.
Using a mortar and pestle, grind the cardamom seeds into a fine powder.
Don’t have your own mortar and pestle? You’d be surprised at all of the things you’ll be able to use it for in your own kitchen. Check out Foodal’s review of the best models here.
Step 2 – Beat the egg whites and whip the cream.
Combine the salt and sugar with the egg whites and whisk them together, by hand or using an electric mixer, until stiff peaks form. Set aside.
After washing your beaters (or using a separate set, if you have them) and a clean bowl, whip the cream until stiff. But don’t overwhip – we want to make whipped cream for this recipe, not butter! Set this aside as well.
Whipping the cream can certainly be done by hand, if you’re in the mood for a little workout. Check out Foodal’s review of the best whisks for your kitchen.
Step 3 – Combine the yogurt with flavoring ingredients.
In another large bowl, combine the yogurt (or creme fraiche, cream cheese, or other soft cheese of your choosing) with the orange juice and zest, cardamom, and cinnamon. Continue to stir until the mixture is uniform.
Step 4 – Fold in the whipped ingredients.
Gently fold the beaten egg whites and whipped cream into the yogurt or cheese mixture, using a rubber spatula. This is what will give lift, and a light texture, to your mousse.
Be careful not to over mix, and use a light hand for the fluffiest results.
Step 5 – Plate, refrigerate, and serve.
I chose dessert bowls for my presentation, but you might like to use single-serving Mason jars, parfait glasses, ramekins, or even a large pie dish or serving bowl.
If you’ll be adding a fresh fruit syrup or jam, cookie crumbles, chocolate, or fresh berries, now is the time. This cream lends itself so nicely to serving as a layered dessert parfait
Refrigerate your creations until thoroughly chilled, and then you’re ready to serve!
Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.