Fine Orange Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets gelatin, white
- 150 ml orange juice, freshly squeezed
- 80 g raw cane suar, brown
- 300 g yourt, whole milk
- 200 g whipped cream
- Chocolate sauce or caramel
Print Recipe
Pin Recipe Instructions
- Soak the gelatin. After about 5 minutes squeeze out and dissolve in a small saucepan over low heat. Add orange juice and sugar while stirring. Do not let cook! Take the pot off the heat and stir in 3 tablespoons of yogurt. Now stir the gelatine mixture into the rest of the yogurt. Put in a cool place until the mixture starts to gel.
- When the time comes, whip the cream until stiff and fold it into the yoghurt mixture. Pour into a bowl and chill for at least 4 hours.
- To serve, cut off the lobes and serve with the sauce.
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