Orange jelly with white chocolate mousse

Name: Orange jelly with white chocolate mousse
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 sheets white gelatine; 400 ml freshly squeezed orange juice; 2 packages Vanillin sugar; 20 g Sugar; 3 TABLESPOONS Amaretto (almond liqueur); 150 g white couverture; 2 Eggs (size M); 200 g Whipped cream; 7-10 Tbsp Amarettini, lemon balm and orange slices

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 sheets white gelatine
400 ml freshly squeezed orange juice
2 packages Vanillin sugar
20 g Sugar
3 TABLESPOONS Amaretto (almond liqueur)
150 g white couverture
2 Eggs (size M)
200 g Whipped cream
7-10 Tbsp Amarettini, lemon balm and orange slices

Directions

1
Soak gelatine in cold water. Warm up the orange juice, 1 packet of vanillin sugar, sugar and 2 tablespoons of Amaretto in a small pot. Remove from the heat, add squeezed gelatine and stir in. Pour the juice into four dessert glasses and refrigerate for about 5 hours. In the meantime, chop the chocolate coating and melt in a hot water bath.
2
Separate the eggs. Put the egg yolks and the remaining vanilla sugar into a tall beaker and whisk with the whisk of the hand mixer until foamy. Stir in the remaining amaretto. Whip cream until stiff. Slowly fold the melted couverture into the egg yolk mixture. Beat the egg white with the whisk of the hand mixer until stiff. First fold the cream in portions and then the egg white in portions into the egg chocolate cream. Spread the cream evenly over the jelly in the dessert glasses. Refrigerate again for about 1 hour.
3
Slowly fold the melted couverture into the egg yolk mixture. Beat the egg white with the whisk of the hand mixer until stiff. First fold the cream in portions and then the egg white in portions into the egg chocolate cream. Spread the cream evenly over the jelly in the dessert glasses. Refrigerate again for about 1 hour. Serve decorated as desired with amarettini, lemon balm and orange slices