Orange Juice And Grand Marnier Mousse

Preparation

1. Step 1

   Combine one-half cup of sugar, one-half cup of the cold water and the orange rind in a saucepan and bring to the simmer. Add the gelatin and stir to dissolve.

2. Step 2

   Add the orange juice and bring to the simmer.

3. Step 3

   Combine the cornstarch and the remaining two tablespoons of water and stir the mixture into the simmering liquid.

4. Step 4

   Pour and scrape the mixture into a mixing bowl and cool briefly.

5. Step 5

   Put the egg yolks in a separate bowl and add about one-quarter cup of the hot liquid to the yolks. Beat briskly and pour and scrape this mixture into the same mixing bowl, beating with a wire whisk. Beat in the Grand Marnier. Set aside until cool.

6. Step 6

   Put the egg whites in one large bowl and the cream in another.

7. Step 7

   Beat the whites until they are almost stiff and add three tablespoons of sugar. Continue beating until they are stiff.

8. Step 8

   Beat the cream until it is almost stiff and add the remaining sugar. Continue beating until it is stiff.

9. Step 9

   Add half of the whites to the egg- yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream. Chill until it is set.