2 oranges with thin shell
0,2 pt. / 1 dl water
8 tablespoons sugar
2 1/2 tablespoons brandy
2 plates gelatine (4 g)
2 egg yolks
0,6 pt. / 3 dl coffee cream 10%
0,5 pt. / 2 1/2 dl cream 35%
 Scrub the oranges with a brush, rinse them well and cut them into paper thin slices. Soften the orange slices for 5 min. in water containing 4 tablespoons sugar and 1-2 tablespoons lemon juice. Remove pan from heat and stir in the brandy. Cool orange slices in this mix.
 Let the gelatine soak in cold water. Whisk whole eggs and egg yolks with sugar until fluffy. Boil the coffee cream and pour the egg mixture in while the cream is boiling hot and beat vigorously. Squeeze the gelatine well and dissolve it in the hot mixture. Stir well so that the gelatine gets distributed in the mix.
 Add the syrup from the oranges and stirring occasionally, until the cream begins to thicken. Whisk cream half firm and fold gently into the mousse along with most of the orange slices. Pour mousse into a bowl and add the rest of the orange slices. Server mousse cooled, but not icy cold.