Mousse a l'orange

Yield: 6 servings

Measure Ingredient
4 \N Ruby red oranges
75 grams Icing sugar; (3oz)
1 \N Lime or small lemon; juice of
2 teaspoons Powdered gelatine soaked
\N \N ; in 2 level tablespoons of cold water
1 \N 284 millilit double cream; whipped (10floz)
\N \N Fresh mint and whipped cream to decorate

Cut the oranges in half, scrape out the flesh and place in a blender or a food processor. Add the icing sugar and lime or lemon juice and blend until smooth.

Heat the gelatine gently until dissolved. Cool slightly.

Mix the cooled gelatine into the orange pure‚ and fold in the cream.

Pour into individual serving dishes and chill until set.

Decorate with fresh mint and cream.

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