Orange Mousse

This is the standard way I used to make orange mousse on Sundays as a pastry chef in the 70’s and it is a very refreshing dessert.

Ingredients

4 oranges

100 g caster sugar
800 g cream
10 eggs
10 gelatin leaves
1 tbsp. orange zest

Method

Allow gelatin leaves to soak in cold water. Cut oranges in half and scoop the meat out and reserve all the juice. Separate the eggs into two bowls. Whisk the egg yolks with sugar until light and fluffy.  Whisk the cream in a bowl until soft peak. Whisk the egg whites in a bowl to soft peak. Squeeze the water from the gelatin leaves and melt. Add orange juice and zest. Whisk into the egg yolk/sugar mixture. Softly blend whipped cream in and then the whipped egg whites. Place some Swiss macaron pieces in the bottom of the lemon shells and pipe the orange mousse on top in a dome shape. Decorate each mousse with a rosette of whipped cream, chocolate scrolls and a quarter slice of orange.

Note: For some extra flavour drizzle triple sec or Grand Marnier on the macaron pieces under the mousse.