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1
Wash the orange, and grate the zest.
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2
Juice the orange.
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3
Soften the gelatin in water.
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4
Microwave until it has completely dissolved.
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5
Put the mascarpone, yogurt and granulated sugar in a bowl and mix together well.
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6
Add the juice.
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7
Put the milk, mango puree and gelatin in a pan and heat.
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8
Warm until the edges are starting to bubble.
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9
Add the Step 4 liquid and grated orange zest to the Step 3 mixture and mix.
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10
Put the bowl over a bed of ice water to cool.
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11
In another bowl, beat the heavy cream until it's very thick.
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12
Add this to the Step 5 mixture and mix.
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13
Chill the Step 6 mixture by suspending the bowl over ice water until it's very thick and creamy.
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14
(Or you can refrigerate for about 30 minutes.)
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15
Pour into molds of your choice, and chill until set in the refrigerator.
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16
(The color will vary depending on the color of the mango puree.)
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17
Make the berry jelly: Soften and dissolve the gelatin as in Step 2.
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18
Put all the ingredients in a pan and heat.
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19
(Strain it through a sieve just in case.)
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20
Put the bowl with the jelly over ice water to cool.
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21
(If the jelly is too warm the mousse will melt).
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22
Pour the chilled jelly over the Step 8 mousse, and chill again in the refrigerator.
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23
Top with fruits.
