Orange Chiffon Mousse Recipe
Ingredients
| Gelatine envelope | 1 | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Eggs | 2 , separated | |
| Cold water | 1/2 Cup (16 tbs) | |
| 1 6 ounce can frozen unsweetened orange juice concentrate | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
In a saucepan, mix gelatine, 1/2 cup of sugar, and salt.
In a small bowl, beat together egg yolks and water; stir this into gelatine mixture.
Cook over medium heat and cook until gelatine dissolves and mixutre thickens slightly.
Remove from heat; stir in frozen juice.
Chill until mixture starts to set (about 45 minutes).
Beat egg whites until stiff; add 1/4 cup sugar and continue beating.
Fold into orange mixture.
Fold in whipped cream.
Pour into a crystal bowl and chill.
Decorate with whipped cream and orange curls.
An excellent light dessert after a heavy meal.
In a small bowl, beat together egg yolks and water; stir this into gelatine mixture.
Cook over medium heat and cook until gelatine dissolves and mixutre thickens slightly.
Remove from heat; stir in frozen juice.
Chill until mixture starts to set (about 45 minutes).
Beat egg whites until stiff; add 1/4 cup sugar and continue beating.
Fold into orange mixture.
Fold in whipped cream.
Pour into a crystal bowl and chill.
Decorate with whipped cream and orange curls.
An excellent light dessert after a heavy meal.
Chef
