Orange Yogurt Mousse

Put orange peel, orange juice, juice of one lemon and sugar (1) in a small frying pan and boil to 1 dl (*).

At the same time, soak the gelatin in cold water.

Squeeze the gelatine and let it melt in the still hot boiled down orange juice. Cool down a bit. Fold in the yogurt.

Whip the cream until stiff and fold into the yogurt mixture. Whip the egg whites until stiff, then add the sugar (2) by the spoonful while continuing to whisk, and continue to whip for about two minutes until a shiny, fine-pored snow has formed. Fold this into the orange-yogurt mousse. Leave the mousse to cool for at least three hours.

Lightly toast the almond flakes in a frying pan without adding any fat.

To serve, form dumplings from the orange yogurt mousse with two tablespoons dipped in hot water or with a glass spoon and arrange them on dessert plates. Sprinkle with almond flakes and garnish with orange fillets as desired.

Tip: The mousse will keep fresh in the refrigerator for about 4 days.

(*) Based on the recipe for 6 servings, with 250ml orange juice.

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