Light Orange Mousse with Whipped Cream

👨‍🍳 Method

1. 1
   Soak the gelatin in the cold water about 5 minutes, until it swells.

   ⚙ Blooming gelatinBowl

   💡Melt the soaked gelatin in hot liquid, and don't let it boil.
2. 2
   Heat ¼ cup of the orange juice in a small pot, add the gelatin and stir until it dissolves. Add the rest of the orange juice and the orange zest and sugar, and let cool until the mixture starts to thicken.

   StoveSmall saucepan
3. 3
   Whip' the cold cream' to stiff peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
4. 4
   Fold' the juice mixture' into the whipped cream gently, until the mousse is uniform.

   ⚙ FoldingSilicone spatula

   💡Cool the gelatin mixture before folding: a warm mixture melts the whipped cream, and the mousse comes out dense instead of airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Pour the mousse into glasses, cover and chill in the fridge for at least 3 hours.

   Refrigerator
6. 6
   Before serving, garnish with an orange slice.