A delicious fall dessert that’s not pumpkin! Try this fruity pudding for a colourful and tasty treat.
Courtesy of RICARDO Magazine.
Orange Juice Mousse
In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
In a saucepan, gently heat the cream, sugar and lemon zest, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin mixture and stir with a whisk until completely dissolved.
Strain and pour into six 1/2-cup (125 ml) jars or ramekins. Once the panna cotta has cooled, close the jars or cover the ramekins with plastic wrap to keep the panna cotta from drying out. Refrigerate for about 6 hours or overnight.
In a bowl, sprinkle the gelatin over 1/4 cup (60 ml) of the orange juice. Let bloom for 5 minutes.
Meanwhile, in a small saucepan, bring the remaining orange juice (3/4 cup/180 ml), the sugar and lemon juice to a boil. Remove from the heat. Add the gelatin mixture and stir with a whisk until it has completely dissolved. Transfer to a metallic bowl. Add the colouring at this stage if desired. Let slightly cool.
Place the bowl over ice. With an electric mixer, beat the orange juice mixture for about 10 minutes or until a compact mousse forms. Let rest for about 2 minutes or until it becomes firmer.
Dollop the mousse onto the panna cotta. Refrigerate until ready to serve. The panna cotta will keep for up to 2 days.