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1
Line a cake tin with kitchen parchment paper.
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2
The cake will come up to the rim of a 13cm diameter tin, so make the sides of the paper a bit higher.
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3
If you have time, crumble steamed bread and line the bottom of the cake tin with it.
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4
You can omit this, of course.
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5
Peel the oranges and slice.
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6
Puree in a blender with sugar.
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7
You can leave on the membranes and white parts.
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8
Transfer 80-100 ml of the orange puree to another container.
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9
If you lined the cake tin with steamed bread, take 2 tablespoons of the orange juice remaining in the blender and sprinkle over the bread.
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10
Flatten the panko with the back of a spoon.
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11
Put the tofu and cream in the blender with the orange puree and blend well.
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12
Dissolve 7g of gelatin in 3 tablespoons of boiling water.
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13
Add to the blender and switch on again.
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14
Pour the mixture into the cake tin, and leave until set in the refrigerator.
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15
In 20 to 30 minutes, the surface will jell.
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16
Dissolve 3g of gelatin in 2 tablespoons of boiling water.
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17
Add the reserved orange puree from step 4 and mix well.
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18
Pour the orange liquid on top of the jelled surface of the mousse from step 8.
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19
Leave to chill in the refrigerator again.
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20
In 1-2 hours it will set.
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21
It's very soft, so take it out of the cake tin carefully, so it doesn't fall apart.
