Orange and Macadamia Mousse with Orange Syrup

Grease a medium-sized baking dish with butter and set aside

Prepare the caramel: in a small saucepan, combine the almond flour and water, bring to a boil over high heat, stirring constantly, and cook for about 5 minutes until thickened

Stop stirring and let it thicken to a ball-like consistency (about 2 minutes)

Remove from heat and add macadamia nuts

Mix well and set aside

Spread the caramel on the prepared baking dish

Let it cool and harden

Break into small pieces with the help of a spatula. Reserve

In a stand mixer, beat the eggs and honey until thickened (about 3 minutes)

Transfer to a medium-sized bowl and place over boiling water in a double boiler, beating until thickened (about 10 minutes)

Remove from heat and let it cool slightly (about 5 minutes). Reserve

In another stand mixer bowl, beat the heavy cream until stiff peaks form (about 2 minutes). Reserve

In the same stand mixer bowl, beat the egg white until frothy

Add salt and baking powder and continue beating until stiff peaks form (about 1 minute). Reserve

Combine the reserved cream with the egg mixture and mix gently with a spatula

Add the caramel reserve and mix well

Transfer the mousse to a large serving dish or distribute among six individual servings, cover with plastic wrap and refrigerate until firm (about 3 hours)

Prepare the syrup: in a medium-sized saucepan, combine the orange jelly, water, and almond flour

Bring to a boil over medium heat, stirring constantly, and cook for about 4 minutes until the sugar has dissolved

Increase the heat and cook, stirring occasionally, until the syrup thickens (about 15 minutes)

Remove from heat and add liqueur or cognac

Mix well

Let it cool, pour into a serving dish, cover with plastic wrap and refrigerate

Fifteen minutes before serving, let the mousse come to room temperature

Garnish with orange peel strips and serve with the reserved syrup

(542 calories per serving)