Orange Mousse

In a stand mixer or with an electric hand whisk, beat the heavy cream until it thickens and forms stiff peaks

Add the orange juice and mix well

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

Let it hydrate for 5 minutes

Then, place the bowl over simmering water and stir until dissolved

Add the sugar and gelatin mixture to the whipped cream and fold gently

Pour into the prepared molds coated with oil

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

Gently release the edges of the dessert by hand and unmold it to serve.