Orange Mousse

Ingredients

• 4 sheets white gelatin
• 4 eggs
• 80 g sugar
• 250 g whipping cream
• 2 oranges
• 2 tbsp orange marmalade
• 2 tbsp orange liqueur
• 1 tbsp butter
• 1 Tbsp chopped almond kernels
• 1 tbsp Raw Sugar

Instructions

1. 1.

   Soak the gelatin in cold water. Separate the eggs. Whisk egg yolks, 80 g sugar and cinnamon with a hand mixer until frothy. Squeeze out excess water from the gelatin and dissolve it over low heat. Fold the gelatin into the yolk mixture. Chill the cream. Beat egg whites and cream separately until stiff peaks form. When the cream starts to set, fold in the egg whites and cream. Refrigerate the mousse for about 2 hours until firm.

2. 2.

   Peel the oranges, removing the white pith. Separate the orange segments from the membranes. Dissolve the orange marmalade over low heat, stir in the orange liqueur, and spread on four dessert plates. Shape the mousse into small mounds with two teaspoons and place on the plates. Heat butter in a pan, add almonds and sugar, brown briefly, and sprinkle over the mousse.