Orange Mousse on Orange Salad

Soak the gelatin in cold water. Boil the orange juice with the fine orange fruit and the orange peel to 5 tbsp.

Squeeze the gelatin and let it melt in the orange juice mixture. Stir through with 40 g sugar as well as the yogurt. Whip the whipped cream until stiff and stir it in. Whip the egg whites until stiff as well, gradually sifting in 40 g of sugar. Fold the whipped cream into the orange mixture. Pour the mousse into a suitable bowl and chill for at least 6 hours.

Remove the peel from the oranges so that the white skin is completely removed, then cut horizontally into round slices. Marinate with honey and the orange liqueur. Roast the pine nuts in a frying pan without fat until golden brown.

Arrange the orange slices on dessert plates and sprinkle with pine nuts. Form the mousse into balls with wet tablespoons or a spooner and arrange on the orange slices.

PrepTime : 35

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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