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Orange Mousse
The success of this mousse depends on the quick blending of these ingredients, so before you start mixing, collect everything together. See that the gelatine is soaking in the lemon juice and water in a small pan, open the can of orange juice but keep it in the refrigerator. Choose your prettiest glass bowl for serving.
Ingredients
3 eggs
2 egg yolks
4 oz caster sugar
½ oz gelatine
Juice of ½ lemon (made up to 5 tablespoons with water)
1 can orange juice (frozen)
¼ pint double cream (lightly whipped)
Method
Whisk the whole eggs, egg yolks and sugar together until very thick; the mousse is ready when a little lifted on the whisk holds its shape as it falls in a spiral.
Dissolve the gelatine in the lemon juice and water over gentle heat; let it get quite hot but not to boiling point. Mix this into the egg mousse, then quickly add the orange juice and cream; blend together, using a large metal spoon.
If the orange juice is ice-cold, the mixture will begin to set almost immediately. As this happens, turn mousse into the glass bowl, cover with foil and put in refrigerator to set (about 30 minutes).
This mousse is very rich, so serve it plain.
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