Ingredients
- 1 pkg (7 g) unflavoured gelatin
- 2 tbsp (30 mL) orange juice
- 2 cans (each 10 oz/84 ml) mandarin orange sections, drained
- 2 tbsp (30 mL) condensed milk
- 1 tsp (5 mL) finely grated orange rind
- 1 1/4 cups (300 mL) whipping cream
Preparation
Step 1
In small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Warm over low heat until dissolved; set aside.
Remove 30 mandarin sections to bowl; set aside. In blender, pur?remaining mandarins, condensed milk, orange rind and gelatin mixture until smooth; scrape into large bowl. Refrigerate until thickened to consistency of egg whites, about 30 minutes.
In bowl, whip cream; fold onequarter into mandarin mixture. Fold in remaining whipped cream. Refrigerate until thick enough to mound firmly on spoon, 1 to 2 hours.
Place cups on tray. Using piping bag fitted with star tip or sturdy plastic bag with 1 corner cut off, pipe or spoon heaping 1 tbsp (15 mL) mousse into each cup. Refrigerate until firm, about 2 hours.
(Make ahead: Cover and refrigerate cups and mandarin sections for up to 8 hours.)
Top each cup with mandarin piece.