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ALMOST SPRING ORANGE MOUSSE
"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
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.