Orange Mousse

In a stand mixer or using an electric whisk, beat the heavy cream until it becomes stiff and forms firm peaks

Add the orange juice and mix well

Place the water in a heatproof bowl and sprinkle the gelatin over it, stirring gently

Let it hydrate for 5 minutes

Heat the mixture over low heat or in a bain-marie until the gelatin dissolves

Add the sugar and gelatin to the heavy cream, mixing delicately

Pour the mixture into the prepared ramekins coated with oil

Refrigerate for at least 4 hours or until the mousse becomes firm

Gently release the edges of the dessert using your fingers and unmold it to serve.