4 sheets of leaf gelatine
zest of 2 oranges, juice of 1
4 eggs separated
100g erythritol (powdered)
300ml double (heavy) cream
1. Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 30 sec. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.
2. Put the egg yolks, erythritol and orange zest into a bowl and whisk over a saucepan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.
3. Fold the gelatine and orange mix into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 glasses and chill until set. Decorate with slice of orange. The mousse can be refrigerated for up to 2 days.
Enjoy, I'm sure you will!