Fine Orange Mousse

Summary

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

1. 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.
2. 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.
3. To serve, cut off the lobes and serve with the sauce.