Preparation Steps

• Sprinkle gelatin over cold water in a small bowl and allow it to bloom for about 5 minutes.
• In a medium saucepan, combine the fresh orange juice, zest, and granulated sugar. Heat gently over medium heat until the sugar is fully dissolved, then remove from heat.
• In a separate bowl, whisk the eggs together. Gradually add the warm orange mixture to the eggs, whisking continuously to prevent curdling.
• Stir the bloomed gelatin into the warm orange mixture until fully dissolved. Allow the mixture to cool to room temperature.
• In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled orange mixture.
• Spoon the mousse mixture into individual cups or glasses and refrigerate for at least 2 hours, or until fully set.
• Just before serving, garnish with additional orange zest or a dollop of whipped cream.