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Orange Creamsicle Mousse

February 15, 2015

Those delicious orange and cream popsicles of your youth are at your fingertips with this Orange Creamsicle Mousse recipe. A sweet and creamy curd is made with eggs, fresh orange juice, and vanilla extract. Adding in just a bit of Vital Proteins Beef Gelatin helps to whip it up light and fluffy. Top with a bit of your favorite cream for a satisfying, yet light dessert.

orange creamsicle

Orange Creamsicle Mousse

Yields 4 servings

Ingredients:

  • 2¼ C fresh orange juice, divided
  • Zest of 1 orange
  • 4 scoops Vital Proteins Beef Gelatin
  • 3 eggs
  • ⅓-½ C raw honey (adjust to taste)
  • 2 T tapioca starch
  • 2 T butter, ghee or coconut oil (softened)
  • 1 T vanilla extract
  • Large pinch sea salt
  • 1 C coconut cream or heavy whipping cream, chilled (plus more for garnish)

Directions:

  1. In a small bowl, combine ¼ cup of the fresh orange juice with the 4 teaspoons Collagen Proteins.  Mix and set aside to bloom.
  2. Combine the remaining 2 cups fresh orange juice with the orange zest, eggs, raw honey, tapioca starch, butter, vanilla, and sea salt in a medium saucepan.  Whisk well until the mix is fairly smooth.  Place over medium-low heat and cook until the mixture thickens, whisking continually.   It will take about 10-15 minutes.  Don’t leave the stove or stop whisking or the eggs may curdle.*
  3. Add the reserved juice/collagen mix into the pan and whisk vigorously until the collagens have dissolved completely, about 2 minutes.  Remove the pan from the heat, pour the creamy mix into a bowl, and place it in the refrigerator until chilled, about 1 hour.
  4. Place the chilled coconut cream into the bowl of a stand mixer fitted with the whisk attachment.  Whisk on high speed until whipped and fluffy, about 2 minutes.  Add the chilled orange cream mix. Whisk again to incorporate it fully, about 30 seconds.
  5. Portion out into bowls and serve immediately for a lighter mousse.  For a thicker mousse texture, portion into bowls and chill them before serving for about 30 minutes.  Garnish with additional whipped cream, as desired.

*Note for troubleshooting:  if you see any bits of curdled eggs when removing the pan from the heat, you can push the mix through a fine sieve to remove the bits.  Alternatively, you can put the mix through a blender (careful if the mix is hot when you do this) and smooth it out completely by blending on high for 30 seconds.

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