All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from Cooking with the Seasons – February)

"By the end of February we feel as if our spirits are running out of steam and we can’t wait for the rebirth nature will soon bring. Our bodies are asking for lighter foods, signaling an urgent thrust forward toward spring. Yet the weather is not quite ready to provide our gardens with the foods we crave, so we must use creativity to answer the call of our taste buds. I like to serve orange mousse during the end of February and the first days of March because it combines an end-of-winter fruit that is a symbol of the sun with a mousse as light as spring air."

1 Tbles unflavored gelatin
¼ cup cold water
Juice of 3 naval oranges
Zest of 3 naval oranges, grated
½ cup sugar
1 cup heavy cream
3 egg whites
¼ cup powdered sugar

Sprinkle the gelatin into the water to soften for 10 minutes. Heat the orange juice and gelatin together over low heat until the gelatin dissolves. Do not boil.
Lightly beat the egg yolks together with the orange zest. Beat the sugar into the egg yolks until light and fluffy. Slowly add the orange juice and gelatin, beating constantly for 5 minutes. Refrigerate for 20 minutes until partially jelled.
Beat the cream until soft peaks form, then fold into the orange mixture.
In a separate bowl, beat the egg whites and powdered sugar together until stiff peaks form. Fold into the orange whipped, cream.
Turn the mousse into a large serving bowl or individual serving dishes. Refrigerate for at least 2 hours.