Caramel and Orange Mousse
Serves: 8
Preparation: NA
Cooking Time: NA
Large and round citrus fruit, with a tough, dark orange, bitter skin. Grows on evergreen trees in hot countries. Made up of concentric segments, it is sour sweet to taste.
Ingredients
- 4 leaves of gelatin
- 4 eggs, separated
- 5 oranges, zest of 3, juice of 2 (use the segments of the zested oranges for the caramel oranges)
- 300ml double cream
- 50g golden caster sugar
Method
- Put the gelatin to soak in cold water for a few minutes, and meanwhile heat the orange juice in the microwave for 60 seconds.
- Squeeze the water from the gelatin, and add the softened leaves to the juice. Stir until dissolved and let it cool.
- Over a pan of hot water, whisk together the egg yolks, sugar and orange zest in a bowl for 10 minutes until it forms a foam. When foamy, remove from the heat and continue to whisk until cool.
- Fold the orange gelatin mix into the egg yolks. Whisk the egg whites in a separate bowl until very soft peaks.
- Pour the cream into a bowl and also whisk until it reaches soft peaks. Fold the egg whites and the cream into the orange and gelatin mix.
- Ladle into containers of your choice (martini glasses work well), and chill in the fridge until set.
- To make caramel oranges for the top, heat sugar over a medium heat with 2 tbsp of water. Let the sugar dissolve and cook until golden in colour.
- Carefully add the oranges and coat with the caramel.
- Set aside to cool, and finally place on top of each desert.
