3 large pasteurized eggs
1/2 cup castor (superfine) sugar
4 tablespoons frozen orange juice concentrate, thawed
1 envelope unflavored gelatin
1 cup heavy whipping cream
Fresh mint leaves, orange pieces and shredded orange peel for garnish
Separate eggs. Eggs are easiest to separate when they are cold. In a large mixing bowl, use an electric mixer to beat yolks, orange juice concentrate and superfine sugar until very light and pale.
Put 2 tablespoons cold water in a glass custard cup or small bowl. Sprinkle gelatin over the water and mix with a fork. Allow to sit for 5 minutes. In the meantime, heat water in a small saucepan, using just enough water to come halfway up the sides of the custard cup when it is set into the pan. Just before the water comes to a boil, remove the pan from the heat. Set custard cup in the hot water. Stir gelatin with a fork until it dissolves and the mixture becomes smooth liquid.
In another bowl, whip cream. Add whipped cream to yolk mixture in large mixing bowl. Beat on low speed to incorporate. Pour in the warm gelatin and blend.
In another bowl, beat egg whites until stiff. Gradually add whites to mixing bowl, gently folding them into the creamy mixture.
Spoon orange mousse into one serving bowl or several small dessert cups. (I filled 6 of the dessert cups as shown in the photo plus one custard cup that I froze.)
- Recipe courtesy of Sue Doeden