Orange jelly with white mousse

Name: Orange jelly with white mousse
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 5 sheets white gelatine; 400 ml freshly-squeezed; 1 tablespoon (20 g) Sugar; 2 Package. Vanillin sugar; 75 g white couverture; 1 Egg (Gr. M); 100 g Whipped cream; 7-10 Tbsp Amarettini, Orange; 7-10 Tbsp and lemon balm; 7-10 Tbsp for ornament

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

5 sheets white gelatine
400 ml freshly-squeezed
1 tablespoon (20 g) Sugar
2 Package. Vanillin sugar
75 g white couverture
1 Egg (Gr. M)
100 g Whipped cream
7-10 Tbsp Amarettini, Orange
7-10 Tbsp and lemon balm
7-10 Tbsp for ornament

Directions

1
Soak the gelatine. About 100 ml juice, sugar and
2
Warm up 1 sachet of vanilla sugar. Squeeze out the gelatine and dissolve in it. Stir in the remaining juice. Pour into 4 dessert glasses. Chill for about 5 hours.
3
Coarsely chop the chocolate coating and melt in a hot water bath. Separate the egg. Place the egg yolks and remaining vanilla sugar in a mixing bowl and whisk until foamy. Gradually stir the melted couverture into the egg yolk mixture
4
Whip cream and egg whites separately until stiff. Fold the cream first, then the beaten egg white into the cream. Spread the mousse over the jelly. Refrigerate again for about 1 hour. Decorate with amarettini, orange and lemon balm if desired
5
If you like, you can also spread orange fillets in the glasses and then pour the jelly liquid over them. That way there is even enough for 6 people!