Orange mousse
A fresh, light dessert with a beautiful orange colour, which you can enhance by using, for example, blood oranges.
Preparation
- Wash the oranges and dry them thoroughly. Crack the eggs into the mixing bowls and place the gelatin in cold water.
- Grate the peel of the oranges and place it in the saucepan with the sugar.
- Now juice the oranges and add 150 ml of the juice to the grated peel.
- Place this on the heat and warm the mixture until the sugar has dissolved. Remove it from the heat so that it does not boil over.
- Drain the gelatin and add the leaves to the contents of the saucepan. Stir this through to dissolve the gelatin. Beat the yolks until smooth and add them to the juice as well. Stir well to prevent lumps.
- Meanwhile, beat the egg whites and the double cream in 2 separate bowls.
- When the orange juice mixture is at room temperature, add the beaten double cream.
- Do this step by step, stirring the first spoonful through well and then gently folding in the rest.
- Once this has been combined, add the beaten egg whites. Gently fold them through so that you do not lose any air. Now your mousse is ready. Divide into 6 cups and place in the refrigerator for at least one hour.
- Serve with an orange segment and/or beaten double cream and a nice sprig of mint for colour.
