Glamorous puds

Caramel orange mousses

■ Makes 8 ■ Prep 45 mins plus setting and cooling ■ Cook 5–10 mins

4 sheets leaf gelatine
3 oranges, zested, 2 juiced
4 eggs, separated
100g golden caster sugar
2 tbsp orange liqueur (optional)
300ml double cream

FOR THE CARAMEL ORANGES

50g golden caster sugar
3 oranges, cut into segments

1 Put the gelatine in a small bowl, cover with cold water and leave to soften. Microwave the orange juice in a heatproof bowl for 1 min. Squeeze the excess water from the gelatine, add to the orange juice and stir until the gelatine has dissolved. Leave to cool.

2 Put the egg yolks, sugar and orange zest in a heatproof bowl over a pan of hot water and whisk for 10 mins until thick and foamy. Remove from the heat. Continue whisking until completely cool, then fold into the gelatine mixture and liqueur, if using.

3 Whisk the egg whites to soft peaks in a second bowl, then do the same with the cream in another bowl. Fold both into the orange mix. Spoon into eight cocktail glasses and chill until set. Will keep, covered in the fridge, for up to two days.

A few hours ahead, make the caramel oranges. Heat the sugar in a pan with 2 tbsp water. When dissolved, turn up the heat and cook until pale golden. Add the oranges and swirl to coat in the caramel. Leave to cool. Spoon the oranges and caramel over the mousses.