Orange and Coconut Mousse

Name: Orange and Coconut Mousse
Ingredients: 8 oz unsalted butter or margarine, softened; 3 tablespoons all-purpose flour; 1 1/2 cups confectioners' sugar sifted; 200 g shredded coconut; 4 large oranges, peeled and segmented; 1/2 orange, peeled and segmented; 1/4 cup granulated sugar; 1 tablespoon unsweetened gelatin; 1 cup heavy whipping cream, beaten to stiff peaks; 8 large orange slices, drained

1
8 oz unsalted butter or margarine, softened
2
3 tablespoons all-purpose flour
3
1 1/2 cups confectioners' sugar sifted
4
200 g shredded coconut
5
4 large oranges, peeled and segmented
6
1/2 orange, peeled and segmented
7
1/4 cup granulated sugar
8
1 tablespoon unsweetened gelatin
9
1 cup heavy whipping cream, beaten to stiff peaks
10
8 large orange slices, drained

Ingredients

1
8 oz unsalted butter or margarine, softened
2
3 tablespoons all-purpose flour
3
1 1/2 cups confectioners' sugar sifted
4
200 g shredded coconut
5
4 large oranges, peeled and segmented
6
1/2 orange, peeled and segmented
7
1/4 cup granulated sugar
8
1 tablespoon unsweetened gelatin
9
1 cup heavy whipping cream, beaten to stiff peaks
10
8 large orange slices, drained

Directions

1
In a small saucepan over low heat, melt the butter or margarine in the milk
2
Remove from heat
3
Add the confectioners' sugar and shredded coconut
4
Mix well
5
Spread at the bottom and sides of an ungreased 20 cm tart pan (do not let it reach the edge)
6
Cut the 2 peeled oranges and orange into small pieces
7
Blend in a liquidizer or meat grinder to obtain a puree
8
Add the granulated sugar
9
Mix well
10
Dissolve the gelatin in 1/2 cup cold water
11
Let it sit for 5 minutes
12
Dissolve in warm water bath, then let it cool and refrigerate until firm
13
Stir in the orange and orange puree
14
Mix well
15
Refrigerate to chill slightly
16
Fold in the whipped heavy cream
17
Pour into prepared tart pan and refrigerate until set
18
Just before serving, garnish with orange slices.