Summary

Ingredients

• 6 egg (s) (size M)
• 200 g marzipan paste
• 2 oranges (1 them organic)
• 60 ml Cointreau
• 7 sheets gelatin
• 1 pinch (s) salt
• 300 g suar
• 400 ml cream
• 25 g chocolate (at least 70% cocoa)

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Instructions

1. Separate the eggs. Beat the egg whites with the salt until stiff, drizzling in the sugar. Finely grate the marzipan mixture. Rub the peel of the organic orange and squeeze out the juice.
2. Soak the gelatine in cold water according to the instructions on the packet. Beat the egg yolks with the marzipan, the orange zest and the Cointreau until frothy. Whip the cream until stiff.
3. Squeeze out the soaked gelatine, dissolve it in the heated orange juice and stir into the marzipan mixture. Allow to cool slightly. Fold in the cream and egg whites. Fill into glasses and refrigerate overnight.
4. Chop the chocolate and let it melt in a water bath in a disposable piping bag. Cut off a small corner of the piping bag and spray six chocolate decorations on aluminum foil. Let it become solid.
5. Fillet the second orange. Before serving, decorate the mousse with the orange fillets and chocolate decorations.