Orange Mousse

1

In a blender or with an electric mixer, beat the heavy cream until stiff peaks form

Add the orange juice and mix well

2

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

Let it hydrate for five minutes

Heat over low heat in a bain-marie until dissolved

3

Add the sugar and gelatin mixture to the whipped cream, mixing delicately

Pour into prepared ramekins coated with oil

4

Refrigerate for at least four hours or until the mousse is firm

Gently release the edges of the dessert and unmold it for serving.