Orange Mousse with Strawberry Sauce

1. 1

   Place gelatin and orange peel in a large bowl, add boiling water and stir until gelatin dissolves.

2. 2

   Add cold water and juice, stir and refrigerate 1 1/4 hours or until thickened to the consistency of a raw egg white.

3. 3

   Add whipped topping, whisk until smooth and pour into an oiled 6 cup mold.

4. 4

   Refrigerate 3 hours or until firm.

5. 5

   Place berries in a blender and process until smooth.

6. 6

   Unmold mousse on a serving plate, spoon some of the puree on top and garnish with whipped toppng.

7. 7

   Serve with the remaining puree and topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.