Fine Blood Orange Mousse

Soak the gelatine in water. Beat egg yolks until creamy, add sugar and beat until sugar is completely dissolved and thickens. Next, leisurely add blood orange nectar and stir in. Next, lightly drain the gelatin, place in a saucepan and stir over the lowest heat until melted. Cool slightly and stir into the blood orange foam. Add the juice of one lemon and leave to cool. Whip the egg whites until stiff. As soon as the quantity starts to thicken, stir in the egg whites and refrigerate the quantity repeatedly. Once it has a creamy texture, not yet quite stiff, pour into dessert glasses and bring to the table garnished with grated choc.

him by buttermilk. Add a little more sugar (about 100 g in total), season with vanilla sugar if desired.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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