I have to confess that I have never been particularly excited about dessert gellies. Even as a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted
2 dl [6,8 fl oz] cream
3/4 dl [2,5 fl oz] sugar
1 dl [3,4 fl 0z] orange juice
Grated rid of 1 orange
5 sheets of gelatin
3 tablespoons boiling water
 Whip the cream. Whip egg and sugar until the mixture is light and airy.
 Soften the gelatin sheets in cold water for 5 minutes. Wring them and melt the gelatin in boiling water.
 Stir the gelatin into the egg and sugar mixture with the orange juice and grated orange rind. Let the mixture rest until it starts to thicken a little. Stir occasionally.
 Fold the whipped cream into the egg and sugar mixture. Fill the mixture into a mould. Leave it cold for a few hours until it has set. Vault the mousse onto a serving dish and decorate with orange sections.