Orange Chiffon Mousse
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , separated|
|Cold water||1⁄2 Cup (8 tbs)|
|Canned frozen unsweetened orange juice concentrate||6 Ounce|
|Heavy cream||1 Cup (16 tbs), whipped|
In a saucepan, mix gelatine, 1/2 cup of sugar, and salt.
In a small bowl, beat together egg yolks and water; stir this into gelatine mixture.
Cook over medium heat and cook until gelatine dissolves and mixutre thickens slightly.
Remove from heat; stir in frozen juice.
Chill until mixture starts to set (about 45 minutes).
Beat egg whites until stiff; add 1/4 cup sugar and continue beating.
Fold into orange mixture.
Fold in whipped cream.
Pour into a crystal bowl and chill.
Decorate with whipped cream and orange curls.
An excellent light dessert after a heavy meal.