Orange Mousse

Combine the orange juice, sugar, and salt

Whisk until well combined

Beat the egg yolks until thickened and pale yellow in color

Slowly add the orange juice mixture to the egg yolks, whisking well

Cook over low heat, stirring constantly, until thickened

Let it cool thoroughly

Whip the heavy cream or canned whipped cream

If using fresh cream, remove any excess liquid

If using canned, simply use without the liquid

Pour into molds and place in the freezer to chill and set

Once firm, serve in 6-8 servings.