Mousse A L'orange
By: Anonymous
Published: Saturday, December 5, 2009 - 11:35pm

Ingredients




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

Preparation

1 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. 2 Heat the gelatine gently until dissolved. Cool slightly. 3 Mix the cooled gelatine into the orange puree and fold in the cream. 4 Pour into individual serving dishes and chill until set. 5 Decorate with fresh mint and cream.