Summary

Ingredients

• 125 g double cream
• 125 ml coffee, cooked (espresso), hotter, stronger
• 1 teaspoon lemon (s) - zest, grated
• 3 oranges (including the juice one orange)
• 2 tablespoon Grand Marnier or Grappa
• 3 sheets gelatin
• 2 tablespoon sugar
• Mint for garnish
• some cold water (for soaking)

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Instructions

1. Soak the gelatine in cold water. In the meantime, beat the crème double, sugar and lemon zest in a mixing bowl with a hand mixer. Squeeze out the gelatine well, dissolve it in the hot espresso while stirring and let it cool down a little, then mix it with the cream. Chill the cream for about 2 hours, stirring several times at the beginning so that the cream can combine well with the espresso.
2. Peel two oranges, cut into wedges and fillet. Squeeze the third orange. Heat the orange juice and reduce it by half. Now pour in the liqueur. Mix in the orange fillets and let them steep until the mousse is firm.
3. Cut off the mousse from the espresso mousse with a tablespoon and place on four plates. Surrounded with the marinated orange salad. Garnish with mint leaves and serve.