Orange And Cinnamon Mousse

1. 1

   Place sugar, orange juice and cinnamon stick a small saucepan on medium heat. Stir until sugar dissolves. Bring to a boil. Reduce heat to low and simmer, without stirring, for 5 mins. Remove from heat. Stir in orange peel. Transfer to a bowl. Cool to room temperature.

2. 2

   Whisk gelatin briskly into 1/4 cup boiling water in a small bowl until dissolved. Cool to room temperature. Whisk into juice mixture.

3. 3

   Beat egg whites in a clean, dry bowl with electric mixer until soft peaks form. Beat cream in a separate bowl until soft peaks form. Fold egg whites then whipped cream into juice mixture.

4. 4

   Spoon into six 1/2-cup serving glasses. Cover and refrigerate for 2 hours or overnight, until firm. Dust with cinnamon and top with additional grated orange peel to serve.

No nutritional information available.

No additional tips available.