Soak the gelatine in cold water to
soften it. Heat the orange juice in the
microwave for 1 min. Squeeze the
excess water from the gelatine, add to
the hot juice and stir to dissolve. Set
aside to cool.
Put the egg yolks, sugar and orange
zest into a bowl and whisk over a pan
of hot water for 10 mins until thick and
foamy. Remove from the heat and
continue whisking until completely cool.
Fold the gelatine, orange mix and
liqueur, if using, into the egg yolk mixture.
In separate bowls, whisk the egg whites
and cream until both are softly stiff, then
gently fold into the orange mix. Spoon
into 8 cocktail glasses and chill until set.
Will keep, covered, for 2 days.
A couple of hrs before serving, make
the caramel oranges. Heat the sugar in
pan with 2 tbsp water. When the sugar
has dissolved, turn up the heat and cook
until pale golden. Add the oranges (take
care as the sugar will splutter) and swirl
them round the pan to coat them in the
caramel. Allow to cool. Spoon a couple
of orange segments and some caramel
juice on top of each mousse and serve
with crisp biscuits on the side.